Muffins that Make for Meals
You may have seen mini meals in the shape of muffins on your favorite Pinterest boards and food bloggers’ sites. We love the idea of these portion-sized meals that will keep you full. Not only that, but they’re great to have on hand for lunches, dinners, and snacks throughout the week. Here, international fitness model, foodie, and mom of three, Tiffany Lee Gaston, shares three of her favorite muffin recipes that are the base of delicious, healthy meals. Cook them up on the weekend and reheat them all week long!
Tip: Try Hunt’s version of a Mini Meatloaf Recipe!
Recipe: Turkey Cranberry Mini Meatloaves
This recipe will remind you of a smaller version of Thanksgiving dinner!
Servings: 12 mini loaves
Ingredients:
1½ lbs. ground turkey
1 egg
¾ c almond meal
¼ medium onion minced
1 clove minced garlic
½ c canned whole cranberries
1 tsp. salt
1 tsp. pepper
1 Tbsp. Herbes De Provence
Directions:
1. Preheat oven to 350°F.
2. Place onion and garlic in a food processor and pulse until finely chopped.
3. Add all ingredients in a large bowl and mix well.
4. Using an ice cream scoop or a large spoon, spoon into greased muffin tins filling nearly to the top.
5. Press down firmly to pack and bake for 32-35 minutes or until internal temperature reaches 160°F.
6. Let cool 5 minutes before removing from muffin tin.
Recipe: Mini Veggie Frittatas on Ham Crust
These frittatas are great for an easy breakfast when you’re short on time, or an appetizer!
Servings: 12 mini loaves
Ingredients:
12 eggs
12 slices of ham
¼ c jalapeno (or more to taste)
½ c diced tomatoes
¼ c finely chopped onion
½ c diced cooked potatoes or hash browns (can purchase pre-cooked in bag)
Salt and pepper to taste
Directions:
1. Preheat oven to 350°F.
2. Whisk eggs. Place a slice of ham in each section of a greased muffin tin.
3. Fill with egg mixture, no more than ½ to ¾ full depending on how much of the veggie mixture you prefer. \
4. In another bowl, combine all veggies; season to taste with salt and pepper.
5. Spoon veggie mixture evenly into each frittata cup giving a little stir to incorporate ingredients.
6. Bake for 28-30 minutes.
Recipe: Steak and Smashed Potato Mini Meatloaves
Have your steak and eat it, too (with spuds), in these tasty mini meals.
Servings: 12 mini loaves
1½ lbs. lean ground beef
¾ c almond meal
1 egg
¾ c diced cooked potatoes smashed (try packaged diced potatoes for convenience)
¼ medium onion finely chopped
1 clove minced garlic
1 tsp. sea salt
1 tsp. pepper
1 tsp. rosemary
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, season ground beef with sea salt, pepper and rosemary and add in onion, garlic, and potatoes.
3. Combine well and use an ice cream scoop or a large spoon to drop mixture into greased muffin tins filling nearly to the top.
4. Press down firmly to pack and bake for 32-35 minutes or until internal temperature reaches 160°F.
5. Let cool 5 minutes before removing.
