Ingredients

• 150 g cooked white rice — slightly cooled
• 200 g lean ground turkey — raw
• 80 g egg white — lightly beaten
• 60 g plain low fat yogurt — room temperature
• 6 g fresh ginger — very finely grated
• 40 g carrot — very finely grated
• 40 ml low sodium chicken broth — room temperature
• 1 g salt — fine optional

Instructions

1. Preheat the oven to 180°C and lightly grease or line 6 cups of a muffin tray with baking paper liners to keep cleanup easy.
2. In a large bowl, combine the ground turkey, cooked white rice, egg white, yogurt, grated ginger, grated carrot, chicken broth, and salt if using.
3. Mix gently with a spoon or clean hands until everything is just combined; avoid overmixing so the texture stays soft and tender.
4. Divide the mixture evenly into the 6 muffin cups, pressing lightly to remove air pockets and smoothing the tops so they bake evenly.
5. Bake for 15–18 minutes until the turkey is fully cooked through and the centers are just set; avoid overbaking to keep them very moist.
6. Let the muffin cups cool for at least 5–10 minutes in the tray so they firm up slightly, then serve warm or at room temperature in small portions.