Savory Turkey Broccoli Muffins

What you need

• ½ pound ground turkey
• 1 cup chopped fresh broccoli florets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup shredded cheddar cheese
• 2 tablespoons olive oil
• Cooking spray

The easy way

1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. In a skillet over medium heat, cook the ground turkey until browned and the internal temperature reaches 165°F. Drain excess fat if necessary. Let cool slightly.
3. In a large bowl, whisk the egg, milk, and olive oil. Stir in the flour, baking powder, and salt until just combined.
4. Fold in the cooked turkey, chopped broccoli, and shredded cheddar cheese.
5. Divide the batter evenly among the 12 muffin cups.
6. Bake for 20-25 minutes until the tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes. Refrigerate leftovers promptly; these contain cooked meat and must be stored cold.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.