Chicken Bacon And Vegetable Savoury Muffins Aust Ww 5 Points Recipes

Steps:

• Preheat oven to 200°C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside.
• Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine.
• Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
• Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes.
• Combine cooled vegetables with mince mixture and mix well using clean hands.
• Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
• Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.