Chicken Muffins Food
CHICKEN MUFFINS
Low carb Chicken Muffins are here! This easy to make and high protein muffin recipe is great for meal prep and absolutely delicious.
Provided by Derek Howes
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Drain your Canned Chicken
- Chop up your Celery and Red Onion
- Add all of your ingredients into a bowl
- Mix everything together
- Take out a muffin pan and coat it with non-stick cooking spray
- Evenly distribute your mix into the muffin spots
- Bake on 350F/176C for 30-35 minutes or until they start to brown
Nutrition Facts : Carbohydrate 1 g, Protein 13.8 g, Calories 86 kcal, Fat 3 g, SaturatedFat 0.8 g, Fiber 0.1 g, Sugar 0.3 g, Sodium 423.5 mg, ServingSize 1 serving
HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS
This chicken taco egg muffin recipe is a game changer for brunches and parties, sure to impress guests. They are super high in protein and great for breakfast on the go, or a quick snack at the office, or school for the kids. Tasty, healthy, and a great make-ahead recipe for a quick bite!
Provided by Raquel Teixeira
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 32
Number Of Ingredients 13
Steps:
- Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
- Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
- Bake in the preheated oven until eggs are set, about 18 minutes.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 0.9 g, Cholesterol 41.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 76.3 mg, Sugar 0.5 g
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
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
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.
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