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Chicken and Tomato Muffins

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Recipe author: EAT SMARTER

Chicken and Tomato Muffins

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216

calories

Calories

50 min.

Preparation

easy

Difficulty

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Ingredients

for 12 muffins

1 tablespoon

1

sweet corn on the cob (kernels sliced off)

3

scallions (finely chopped)

1 ¼ cups

All purpose flour

1 cup

2 teaspoons

1 teaspoon

½ cup

grated sharp Cheddar cheese

2

0.333 cup

butter (melted)

1 ¼ cups

⅜ cup

3

firm tomatoes (chopped)

2 cups

coarsely chopped, cooked chicken

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Preparation steps

Step 1/6

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

Step 2/6

Heat the oil in a pan and cook the corn kernels and spring onions for 5-10 minutes until golden and soft.

Step 3/6

Mix together the flour, polenta, baking powder, salt and cheese in a mixing bowl.

Step 4/6

Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the melted butter and corn mixture. Stir in the tomatoes.

Step 5/6

Half fill the tins with the mixture. Place a layer of chicken on top and cover with more mixture to fill the tins.

Step 6/6

Bake for 25-30 minutes until golden and risen. Serve warm.

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