| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Leftover, Turkey |
16 |
Servings |
INGREDIENTS
| 4 |
c |
Low-fat baking mix |
| 4 |
|
Whole egg whites, slightly beaten |
| 2/3 |
c |
Skim milk |
| 4 |
c |
Turkey light meat, skinless, cooked and cubed |
| 1 |
c |
Fat-free cheddar cheese, grated |
INSTRUCTIONS
Preheat oven to 375. Prepare 16 muffin pans with cooking spray; set aside.
In a mixing bowl, combine baking mix, egg whites, and milk. Stir until
moistened. Add turkey and cheese. Spoon batter into prepared pans. Bake 20
minutes. Cool 5 minutes.
Per serving: 207 Calories; 1g Fat (5% calories from fat); 14g Protein; 41g
Carbohydrate; 24mg Cholesterol; 567mg 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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