Turkey Confetti "Cupcakes" with Butternut Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One pound ground turkey1/2 cup rolled oats1 large egg (or 1/4 cup egg substitute)1 tablespoon canola oil1/4 cup minced onion1/4 cup minced red bell pepper1/4 cup grated carrotsPinch of salt3 cups butternut squash, cubed1/4 teaspoon ground white pepper1/4 teaspoon ground nutmeg1/4 teasppon ground cinnamon
Heat oil in a small saute pan and add the minced onion and red pepper to the pan. Saute over medium heat until onions are soft and translucent, about four minutes. Remove from heat and let cool slightly.
In a large mixing bowl, add turkey, oats, egg and grated carrot. Add the sauteed onions and peppers to the mixture. Mix together and season with salt.
Prepare a twelve cup muffin pan with aluminum liners. Add the turkey mixture to each cup. Bake in a 375 degree oven for thirty minutes.
While the cupcakes are baking, steam the butternut squash cubes until tender. Place squash into a food processor, adding about an eighth of a cup of the water used to steam the sqaush. Season with a small amount of salt, white pepper ( I like a bit of a bite), nutmeg and cinnamon. You may want to use less spice according to your tastes.
Spoon the prepared squash mixture over each cupcake to make a frosting. Enjoy!
Serving Size: Makes 12 cupcakes, two per serving
Number of Servings: 6
Recipe submitted by SparkPeople user RADFEN.
In a large mixing bowl, add turkey, oats, egg and grated carrot. Add the sauteed onions and peppers to the mixture. Mix together and season with salt.
Prepare a twelve cup muffin pan with aluminum liners. Add the turkey mixture to each cup. Bake in a 375 degree oven for thirty minutes.
While the cupcakes are baking, steam the butternut squash cubes until tender. Place squash into a food processor, adding about an eighth of a cup of the water used to steam the sqaush. Season with a small amount of salt, white pepper ( I like a bit of a bite), nutmeg and cinnamon. You may want to use less spice according to your tastes.
Spoon the prepared squash mixture over each cupcake to make a frosting. Enjoy!
Serving Size: Makes 12 cupcakes, two per serving
Number of Servings: 6
Recipe submitted by SparkPeople user RADFEN.
Nutritional Info Amount Per Serving
- Calories: 221.2
- Total Fat: 9.5 g
- Cholesterol: 87.8 mg
- Sodium: 106.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.1 g
- Protein: 18.4 g
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