Turkey corn-muffin-wiches

15 Servings

Ingredients

Quantity Ingredient
17 ounces Corn muffin mix
4 Whole egg whites, slightly beaten
⅔ cup Skim milk
4 cups Turkey light meat, skinless, cooked and cubed
1 cup Onions, chopped
1 cup Red and green bell peppers, chopped
½ teaspoon Sage

Directions

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@... (Anita A. Matejka) on Mar 19, 1997

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