CHICKEN MUFFINS
This is something I found in "MealLeaniYumm!" by Norene Gilletz . It's perfect for brownbagging to work or school.
Provided by Mirj2338
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Drop garlic through feed tube of processor while machine is running.
- Process until minced.
- Cut onions, carrots and chicken in chunks.
- Process in batches in processor until finely minced, about 30 seconds.
- Combine all ingredients and mix well.
- Spoon into 12 sprayed or greased muffin cups.
- Smooth the top of each muffin with a spatula.
- Bake at 350°F for 25 minutes until golden.
- These reheat and/or freeze well.
- Serve hot or at room temperature.
- Serve with salsa[bottled or homemade].
- Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
- However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
- Turkey can be used instead of chicken to reduce the fat content even more.
- Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
- They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.
Nutrition Facts : Calories 109.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 69.5, Sodium 214.6, Carbohydrate 7, Fiber 0.8, Sugar 1.7, Protein 15.9
BUFFALO CHICKEN BISCUITS
These spicy, savory muffins are always a hit at parties. We love them as a simple snack on game day, too. -Jasmin Baron, Livonia, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture., Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.
Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1180mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CURRIED CHICKEN MUFFINS
I love savoury muffins. Here's an unusual one I got off a lifestyle programme called Burke's Backyard in Australia. Curried Chicken Muffins - makes 12 - tastes good in lunch boxes
Provided by Alma796
Categories Quick Breads
Time 1h30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
- Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
- Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
- Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
- Heat the pan again and add a little bit of oil and the chicken.
- Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
- Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
- Sift flour into a large bowl from a good height to aerate it well.
- Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
- Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
- Bake in preheated oven for 15-20 minutes until risen and golden.
- Allow to cool completely.
- Good picnic food.
- Enjoy!
Nutrition Facts : Calories 244.3, Fat 13.8, SaturatedFat 2.4, Cholesterol 52.2, Sodium 48.7, Carbohydrate 22.1, Fiber 1, Sugar 2.3, Protein 7.9
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