Ingredients

• 80 g whole wheat bread — crusts removed, torn into small pieces
• 150 g lean ground turkey — very finely crumbled
• 150 ml unsweetened soy milk — room temperature
• 20 g unflavored or mild vanilla whey or plant protein powder — sifted to remove lumps
• 2 g ground cinnamon — ground
• 10 g maple syrup — liquid optional
• 1 g fine sea salt — fine
• 30 ml water — for moistening turkey while cooking

Instructions

1. Preheat the oven to 180°C and lightly oil or line 4 small muffin cups (or ramekins). Tear the whole wheat bread into small pieces and place in a medium bowl.
2. In a small nonstick pan over low-medium heat, add the lean ground turkey and 30 ml water. Cook gently, stirring and breaking it into very fine crumbles, for 5–7 minutes until just cooked through with no pink remaining. Avoid browning to keep flavor and smell mild, then let cool slightly.
3. Pour the unsweetened soy milk over the torn bread and let sit for 2–3 minutes until the bread is fully softened. Gently mash with a spoon to form a soft, thick mixture.
4. In a separate small bowl, whisk the protein powder with the ground cinnamon, fine sea salt, and maple syrup (if using) to remove any lumps, then whisk this dry mix into the soaked bread until smooth and well combined.
5. Stir the finely crumbled cooked turkey into the bread mixture, distributing it evenly so every bite is soft and moist. The mixture should be thick but spoonable; add a splash of extra soy milk if it seems dry.
6. Spoon the mixture evenly into the prepared muffin cups or ramekins, smoothing the tops. Bake at 180°C for 10–12 minutes, just until set in the center but still very soft and moist (do not overbake).
7. Let the cups cool for at least 5 minutes before eating so the aroma stays mild and the texture firms slightly. Serve warm or at room temperature in small portions, taking slow bites.