Turkey Cupcakes with a surprise…

Mira does not like fruit nor vegetables but since she turned six and got her ears pierced we have a deal that she should try at least one piece of cucumber, broccoli or whatever I put on her plate and so far its going so and so. So this evening I got the kids excited about cupcakes for dinner and they thought it was fun and delicious but what they did not know was that I had hidden vegetables in them 😉

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600 grams, 1.25 lbs. Grounded Turkey

1 egg

1 Green Bell Pepper

1 Zucchini

2 Garlic Cloves

¼ Red Onion

2 tablespoons Dijon Mustard

1 tablespoon Worcester Sauce

1 teaspoon Liquid Smoke

Salt and Pepper

Cheese optional

Olive, Marinated Mushrooms, Sun dried tomatoes optional

How to: Start with mixing the garlic, onion, pepper zucchini, in a mixer so there are no pieces (more like a smoothie). Mix it together with the turkey, egg, mustard, Worcester sauce, liquid smoke, salt and pepper. I would recommend using silicone mold as the paper one tends to not keep its shape and fill them up with the turkey mix and if you want to stuff them with an olive, a mushroom or sun dried tomatoes. Place them in the oven for about 25-30 minutes until the meat is thoroughly cooked the last 5 minutes you can add on a slice of cheese and then you have the icing for the cake.

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I served this with roasted sweet potatoes and Brussels sprouts and the kids had whole-wheat spaghetti.


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