Ingredients:

  • 1/2 lb ground turkey
  • 1 cup carrots, finely grated
  • 1 cup zucchini, finely grated and squeezed dry
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup mild marinara sauce

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the ground turkey, cooking until browned and no longer pink. Stir in the grated carrots and zucchini, cooking for another 3–5 minutes until the vegetables soften. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
  3. In a separate bowl, beat the egg, then stir in the milk and ricotta until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined; do not overmix.
  5. Gently fold the cooked turkey-veggie mixture, mozzarella, and marinara sauce into the batter.
  6. Spoon the mixture into a greased mini muffin tin, filling each cup to the brim. Bake at 375°F (190°C) for 18–20 minutes or until the tops are golden-brown and a toothpick comes out clean.