Jalapeño Cheeseburger Muffins with Sweet Potato Topping 

 

I woke up the other morning craving cereal. You know something a little crunchy submerged in a bowl of cold almond milk. Mmmmm… I went about my day thinking only about that bowl of cereal. I couldn’t focus on anything but that. I even think during a conversation that day I may have even answered someone’s question with the word “cereal”. Not even kidding. Sometimes, I’m just that awkward. Regardless of the cereal brain fog, it was such a random craving for me since I generally eat mostly paleo with a limited amount of grains like oats and quinoa. But that?! NEVER! So as the day went on, my mind continued to imagine each sweet, delicious spoonful. Slowly each passing bite would get a little less crunchy as I would close in on the bottom of the bowl until finally left behind would be only a bit of milk sweetened with the flavors of of what once filled the bowl. I just couldn’t stop. You’d think I’d been deprived of food for weeks, months even. That I was stranded on a deserted island somewhere in the middle of the ocean day dreaming (and drooling) of long lost simple pleasures. But no, I was not stranded and surely not starving. I just craved a bowl of cereal. So, I went for it. One trip to the store, exactly 4 minutes of chewing and half of a box of tiny, crunchy, cinnamon squares later I was satisfied. No, that’s no typo, I did actually eat half of the box. It was a small box for the record.

Anyway, this recipe really has absolutely nothing to do with cereal other than it’s a delicious craving substitute for your juicy cheeseburger. You know because who doesn’t crave a cheeseburger every now and then? Do I suggest NEVER eating the real deal? Absolutely not! I can’t stress enough the importance of living life and enjoying food, especially something like a cheeseburger. Once in a while it’s okay to indulge in a cheat meal. I promise you won’t fall off the bad wagon. If anything it will only keep you better balanced and avoid you overindulging. However, if you don’t want to actually indulge in the real deal especially not too frequently (that is never a good idea when it comes to unhealthy foods) these cheeseburger muffins are the perfect little substitute without the guilt. They’re a delicious way to pack in lots of protein, healthy carbs and tons of flavor! Not to mention they are perfect for meal prep since they’re pre-portioned and make a enough to last the week! What’s not to love?

So whether you’re craving cereal or a cheeseburger or both, although I don’t recommend them at the same time, go ahead and whip up these easy muffins and enjoy all the goodness of a burger anytime!

Jalapeño Cheeseburger Muffins with Sweet Potato Topping 

Paleo/Gluten-free/Nut-free

Makes: 9 muffins/Prep time: 5 minutes /Bake time: 20 minutes

Cheeseburger Muffins

  • 1 lb fat free ground turkey
  • 1 egg
  • 3 tbsp Sir Kensington’s spicy brown mustard*
  • 4 tbsp Sir Kensington’s ketchup*
  • 1 jalapeño, minced
  • 1/3 c Trader Joe’s Almond Shredded Cheddar Cheese*
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • sea salt and pepper to taste

Sweet Potato Topping

  • 2 cups sweet potato, peeled and diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • sea salt and pepper to taste
  1. Preheat oven to 450F and lightly spray muffin pan and set aside.
  2. In a medium-sized saucepan add the diced sweet potatoes, cover with cold water, cover and bring to a boil over high heat. Once boiling, uncover and allow to cook until fork tender.
  3. While the potatoes are cooking, in a medium-sized bowl combine the muffin ingredients and mix, by hand to incorporate.
  4. Scoop out the mixture and fill each muffin cavity about 3/4 of the way to the top.
  5. Place in the oven and allow to bake for 20 minutes. (Muffins will be lightly brown on top when ready but to confirm they’re done cut one open to make sure the center is no longer pink.)
  6. When the potatoes are ready drain reserving about 1/4 c of the water. Add in the paprika, garlic powder, sea salt and pepper and mix by hand or with a hand mixer until lumps are gone.
  7. When muffins are ready, top with sweet potato mixture, a sprinkle of paprika and serve while warm!

 

Nutrition (per muffin): 116 cal/1.2g fat/9.1 carbs/3.2 sugar/15g protein

*These are the brands I used but you can substitute with similar ones of your preference.

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