| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Leftover, Turkey |
15 |
Servings |
INGREDIENTS
| 17 |
oz |
Corn muffin mix |
| 4 |
|
Whole egg whites, slightly beaten |
| 2/3 |
c |
Skim milk |
| 4 |
c |
Turkey light meat, skinless, cooked and cubed |
| 1 |
c |
Onions, chopped |
| 1 |
c |
Red and green bell peppers, chopped |
| 1/2 |
ts |
Sage |
INSTRUCTIONS
Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside.
Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and
milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and
sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes.
Per serving: 199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g
Carbohydrate; 26mg Cholesterol; 318mg Sodium
Serving Ideas : Serve warm or cold.
NOTES : These muffin-wiches can be prepared in advance and stored in an
airtight plastic bag in the freezer for up to two months. Pop into the
microwave to reheat for about 2 minutes.
Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by
matejka@bga.com (Anita A. Matejka) on Mar 19, 1997
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