Ingredients

• 80 g wholegrain bread — crusts removed, cut into large squares
• 120 g lean ground turkey — raw, crumbled
• 160 ml unsweetened soy milk — well shaken
• 25 g unflavoured or mild chocolate whey or plant protein powder — scooped and leveled
• 5 g cocoa powder — unsweetened
• 2 g ground cinnamon
• 5 ml olive oil
• 10 g maple syrup optional

Instructions

1. Preheat the oven to 180°C and lightly brush or spray the inside of 4 muffin cups with the olive oil.
2. Gently press the bread squares into the muffin cups to form soft “toast” shells, overlapping pieces if needed so the bottom is covered; set aside.
3. In a non-stick pan over medium-low heat, cook the crumbled ground turkey for 4–5 minutes until just cooked through and no longer pink, breaking it into very small, soft pieces; remove from heat to cool slightly.
4. In a bowl, whisk the soy milk, protein powder, cocoa powder, ground cinnamon, and maple syrup (if using) until smooth with no lumps.
5. Divide the cooked turkey evenly into the bread-lined muffin cups, then slowly pour the cocoa–cinnamon mixture over the turkey, letting the bread soak it up; tap the tray gently to release air bubbles.
6. Bake for 10–12 minutes until the custard is just set but still soft in the center and the bread edges are lightly toasted, avoiding strong browning to keep flavors mild.
7. Let the cups rest for 3–5 minutes to cool slightly, then gently loosen the sides with a spoon and serve warm in small portions.