BIG props to Wellness Mama for the original idea for this recipe. She made a yummy meatloaf cupcake with sweet potato ‘frosting’. Our friend Sally Kravich shared the recipe, but had some concerns around the ingredients. So we added some extra veggies (zucchini, squash, tomatoes and yams) and whole grains (quinoa & bulgur), cut the not-so-great items (red meat, salt, processed sauce), and made a DELICIOUS and very healthy version in a mini-muffin tin. 

Dairy & Nut Free – Salt/Sodium Light

What you’ll need:
1 lb ground turkey (farm raised, free-range, no antibiotics please)
1 green zucchini finely chopped
1 yellow squash finely chopped
1/2 large onion finely chopped
2 cloves of garlic minced
1 cup quinoa
1/2 cup bulgur (quick cook)
3/4 cup crushed tomatoes
1 tablespoon dry italian seasoning (parsley, oregano, basil)
2 eggs whisked
2 pinches of salt
2 large ORGANIC yams
3 cups water
1 teaspoon olive oil
cooking spray

1 ceramic bowl
1 medium mixing bowl
1 medium pot
1 large pan
24 mini-muffin tin

Let’s get cookin’:

Step 1: Preheat oven 375 degrees
Step 2: Adult – bring 3 cups of water to a slow boil in the medium pot
Step 3: Use kiddie-safe knives to chop onion, zucchini and squash

Step 4: Adult – in the large pan, heat on medium heat the olive oil, onion, garlic, zucchini and squash – cook until slightly brown stirring frequently.
Step 5: While the adult is cooking the veggies, have your eldest child (5 years+) wash and peel the yams with a safe peeler, then cut them into 2″ chunks. Put the cut yams into the low boiling water and turn up to a medium boil.

Step 6: Adult – over low heat continue cooking veggies, add italian seasoning, pinch of salt, and half of crushed tomatoes and mix well. Turn off heat. Put in a ceramic bowl and pop into the fridge.

Step 7: In medium bowl mix bulgur and quinoa flour. Add ground turkey and two eggs. Then add fridge cooled veggie mix and mix well with hands. It should be sticky!
Step 8: Prep baking tins with a thin layer of cooking spray
Step 9: Evenly distribute mixture amongst all of the 24 tins – feel free to pile it high – it will not rise. Adult – Put in oven for 17 – 20 minutes.

Step 10: Adult – check to make sure yams are soft. Stop boiling and drain most of the water out of the pot, leaving about 1 cup). Use hand-mixer, immersion blender or masher to mash the yams in the left over water. Sprinkle with pinch of salt and continue to mash until smooth.

Final step: Adult – remove tins from oven and use fork to pop a muffin out to check that its cooked thoroughly. Then place three muffins on a plate for the kiddies to decorate with your yam mash. Enjoy!