Turkey Meatloaf Muffins

Prep: 15 min. Cook: 30 min.

1-1/4 lbs. lean ground turkey
1 large egg, beaten
1 cup dried bread crumbs
1/2 cup walnuts, finely chopped
1/3 cup ketchup
3 Tbsp. honey mustard
1/4 tsp. salt
1/2 cup golden raisins, optional
1 large carrot, shredded, optional (about 1 cup)
1 cup frozen corn kernels, thawed, optional
1/4 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 375*F.

2. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.

3. Combine the turkey, egg, bread crumbs, walnuts, ketchup, honey mustard, salt, and your choice of raisins, carrot, or corn as desired in a large bowl and mix well.

4. Divide the turkey mixture evenly among the muffin cups and top each with a teaspoon of cheese. Bake until an instant-read thermometer registers 165*F, about 30 minutes.

Makes 6 servings of 2 meatloaf muffins each.

Nutrition Facts: 360 calories, 18 g fat, 3.5 g saturated fat, 560 mg sodium, 27 g carbohydrates, 2 g fiber, 23 g protein.

Recipe from The Mom's Guide to Meal Makeovers by Janice Bissex & Liz Weiss, page 297.

NOTE: I do not include the walnuts, I add carrots, and use 1/4 cup Egg Beaters rather than the egg. This changes the nutritionals quite a bit to 198 calories for 2 muffins.