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Protein Muffins

Protein Muffins

  • 1 lb. Lean Ground Beef
  • 1/2 Cup Breadcrumbs
  • 1 Small Onion, finely diced
  • 1 Bell Pepper, finely diced
  • 1 Egg
  • 2 Tablespoons Mustard
  • 1/4 Cup Barbecue Sauce (or apricot preserves for a sweeter taste)

Preheat oven to 350 degrees F.  Coat a regular (12-cup) muffin pan with cooking spray or a little oil. In a large bowl, add meat, breadcrumbs, onions, peppers, egg, and mustard.  Using your hands or a large spoon, thoroughly mix together until well blended. Add meatloaf mixture to each muffin cup, flattening out the tops; add barbecue sauce (or preserves) to the top of each muffin.  Bake for 40 minutes or until completely baked through, test with knife. Cool and serve.  After cooling, store leftover muffins in refrigerator or freezer. Serving suggestion:  Pair one of your muffins with the strawberry spinach and almond salad or another healthy salad option. Makes 12 servings.

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