1/2cuppanko breadcrumbsor gluten-free breadcrumbs (omit entirely if paleo)
3tbspsugar free ketchup
1tbspWorcestershire sauce
1/4cupmilkcan use non dairy (omit if paleo)
2tbspchopped fresh basil
Glaze
1/4cupsugar free ketchup
1tablespoonWorcestershire sauce
1tablespoonbrown sugar replacementsub honey if paleo or omit entirely
Instructions
Preheat oven to 400F. In a small bowl, mix glaze ingredients and set aside.
Grate carrot, zucchini, and onion into a large bowl. Remove some moisture from the vegetables by patting well with a paper towel or straining through a cheesecloth.
In a large bowl, add grated vegetables, turkey, egg, garlic and seasonings. Mix until uniform.
Line or spray muffin tin and evenly divide mixture among 12 cups.
Top muffins with glaze topping and spread evenly. Bake for 22-25 minutes, until a meat thermometer reads 165+ internal temperature.
Let cool slightly before serving. Garnish with some additional fresh basil and enjoy!