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Recipe of the week: Turkey Muffins

I know. That sounds gross, but I promise you they aren’t. They really aren’t even muffins at all. They are actually more like meatloaf. Mini-meatloaf. And I love them. They are perfect because you cannot possibly eat them all in one sitting. I like to pack two with some veggies for a snack. Yes. I said snack. Talk about a filling snack! Who said you have to starve when you are dieting?

Check out the ingredients for Jamie Eason’s Turkey Muffins here!

*I made some changes to this recipe as I was cooking. I ran out of cumin the day before and didn’t realize this called for it, so I left it out. Instead of chipotle pepper spice, I used cayenne pepper. I also dislike (I was always told hate is a strong word) onions, so I added in onion powder instead. And lastly, I didn’t have celery like I thought I did, so I subbed in celery seeds instead. You will also see in the photo above that a lone jalapeno pepper is sitting there. I chickened out as I was mixing the ingredients and in hindsight am so happy I did. I LOVE spicy food, but even still they are quite spicy with the amount of cayenne pepper I used. If you are not a fan of spice, you may want to cut the cayenne pepper amount in half or omit all together. They definitely have some zing to them!*


  • Preheat oven to 375 degrees
  • Spray muffin pan with olive or canola oil.
  • Mix all your ingredients together in one large bowl.
  • Roll the mixture into balls and place in muffin tin.  Muffins should be about the size of raquet balls.
  • Bake for 40 minutes.
  • Makes 12 muffins.


I really enjoy these tasty treats for my snacks. They are really easy to grab and go too. Just pair them with a complex carb (I picked cucumbers!) for one of your 6 small meals and you have everything you need to keep yourself fueled up for all those vendor meetings!!


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