When you need something that travels well and is still satisfying, nothing takes care of a morning appetite like a good dose of protein with a touch of delicious and nutritious cranberries. And you can even feel good about getting some veggies to boot!
As a special treat for our followers, Tiffany of The Gracious Pantry put together a tasty and nutritious recipe that is not only a convenient on the go breakfast option, but is also clean!
These delicious Kale and Cranberry Breakfast Muffins are the perfect solution to a busy morning. They freeze well so all you have to do is take two out of the freezer the night before and breakfast will follow you out the door the next morning! Can’t beat that for healthy convenience! Prep on the weekends and you’ll have an easy and convenient breakfast all week long.
Kale & Cranberry Breakfast Muffins
(Makes 14 muffins)
1 1/2 lbs. ground turkey
2 cups baby kale, tightly packed when measuring, chopped
1 tablespoon balsamic vinegar
1 tbsp. onion powder
1 tbsp. garlic powder
1 cup dried cranberries (I used fruit juice sweetened from Whole Foods)
1/2 cup whole wheat bread crumbs (I used whole wheat Panko, but you can also make your own)
1 egg or 2 egg whites (optional: Only if the mixture seems very dry. This will depend on how much water is in the turkey)
Salt to taste after cooking
Blend all ingredients together with your hands in a large mixing bowl and portion out into baking papers/cups or a non-stick muffin tin. The mixture should not go over the top of the baking papers.
Bake at 350 F. for approximately 35-40 minutes, or until they reach an internal temperature of at least 165 F.
Allow to cool for a bit as they tend to really retain their heat.