Turkey Muffins

So...Brad and I eat clean (most of the time) and this recipe is one of my favorites for lunch. This recipe originally came from a woman I admire greatly, Jamie Eason. I've had several people ask me for this recipe, so here it is!

Turkey Meatloaf Muffins (high protein, low carb)
    from Jamie Eason

Ingredients:

• 2 lbs. ground turkey (I use 97% fat free)
• 3 egg whites
• 1 cup quick cooking oats
• 2 celery stalks (finely chopped)
• 1 small onion (finely chopped)
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 2 tsp dry yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice (I usually leave this out)
• 1 tsp salt
• 2 tbsp garlic powder (or 2 cloves minced)

Directions:

1. Preheat oven to 375 degrees.
2. Spray (well) muffin pan with canola or olive oil.
3. Mix all of the ingredients together in one large bowl.
4. Roll the mixture into balls and place in the muffin pan. Muffins should be about the size of a racquetball. (You can also back the ingredients in a metal cake pan. When done baking, cut into squares like brownies. This helps with clean up!)
5. Bake for 40 minutes.