Turmeric Turkey Muffins

My breakfast muffins continue to evolve and become even healthier! My latest effort includes adding turmeric, the cancer-killing spice. In addition, I also add freshly ground black pepper as this enhances turmeric's ability to do the job.

Turmeric is the yellow spice that gives curry powder its color. It has been shown to have significant anti-carcinogenic properties. You can add it to just about anything. When I make a batch of bread-and-butter pickles, I now throw some turmeric in with the other spices.

Another easy way to get your daily dose of turmeric is to drink it. Whip up a cup of Golden Milk before bed. You can use any type of milk: cow's, almond, coconut or cashew. Add a pinch or turmeric, along with other spices like black pepper, nutmeg, cinnamon, ginger, or cloves. Sweeten the milk, if you like, with a drop of honey. Warm until steaming but not boiling.

But back to my turkey muffins. Here is the latest version:


2 large eggs, beaten
1/2 cup Greek yogurt (or regular yogurt)
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 Tablespoon molasses

Mix all the above in a large bowl.

3 rainbow carrots (or regular carrots)
1 small, sweet onion
1 small zucchini
1 small apple
3 slices sprouted wheat bread

Place all the above in bowl of food processor and pulse until finely chopped. Add to bowl of liquid ingredients and stir well.

1/2 cup sunflower seeds
1/4 cup raisins
1 and 1/2 pound ground turkey
Pecan halves (optional)

Add all the above to bowl (except pecans) and mix thoroughly. Scoop mixture into non-stick muffin tin (or grease well) and top with pecans (if desired). Bake muffins at 350F for 35-40 minutes or until cooked through. Should be firm when poked. Let sit and cool before removing from tin. Makes 12 large muffins.

These are awesome for breakfast, as they contain every food group. Healthy, hearty, and tasty! Enjoy!