Chicken and Tomato Muffins

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Chicken and Tomato Muffins
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
216
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie216 kcal(10 %)
Protein12.64 g(13 %)
Fat10.73 g(9 %)
Carbohydrates16.93 g(11 %)
Sugar added0 g(0 %)
Roughage0.67 g(2 %)
Vitamin A135.43 mg(16,929 %)
Vitamin D0.82 μg(4 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.23 mg(21 %)
Niacin6.74 mg(56 %)
Vitamin B₆0.19 mg(14 %)
Folate45.01 μg(15 %)
Pantothenic acid0.52 mg(9 %)
Biotin1.78 μg(4 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C6.45 mg(7 %)
Potassium226.96 mg(6 %)
Calcium129.57 mg(13 %)
Magnesium21.47 mg(7 %)
Iron1.18 mg(8 %)
Iodine13.65 μg(7 %)
Zinc0.73 mg(9 %)
Saturated fatty acids5.3 g
Cholesterol70.8 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 tablespoon
1
sweet corn on the cob (kernels sliced off)
3
scallions (finely chopped)
1 ¼ cups
1 cup
2 teaspoons
1 teaspoon
½ cup
grated sharp Cheddar cheese
2
0.333 cup
butter (melted)
1 ¼ cups
cup
3
firm tomatoes (chopped)
2 cups
coarsely chopped, cooked chicken
How healthy are the main ingredients?
Polentasalteggtomatochicken

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Heat the oil in a pan and cook the corn kernels and spring onions for 5-10 minutes until golden and soft.
3.
Mix together the flour, polenta, baking powder, salt and cheese in a mixing bowl.
4.
Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the melted butter and corn mixture. Stir in the tomatoes.
5.
Half fill the tins with the mixture. Place a layer of chicken on top and cover with more mixture to fill the tins.
6.
Bake for 25-30 minutes until golden and risen. Serve warm.