0
Print

Chicken and Tomato Muffins

0
Average: 0 (0 votes)
(0 votes)
Chicken and Tomato Muffins
216
calories
Calories
0
Print
easy
Difficulty
50 min.
Preparation
Nutritions
Fat10.73 g
Saturated Fat Acids5.3 g
Protein12.64 g
Roughage0.67 g
Sugar added0 g
Calorie216
1 muffin contains
Calories216
Protein/g12.64
Fat/g10.73
Saturated fatty acids/g5.3
Carbohydrates/g16.93
Added sugar/g0
Roughage/g0.67
Cholesterol/mg70.8
Vitamin A/mg135.43
Vitamin D/μg0.82
Vitamin E/mg1.32
Vitamin B₁/mg0.16
Vitamin B₂/mg0.23
Niacin/mg6.74
Vitamin B₆/mg0.19
Folate/μg45.01
Pantothenic acid/mg0.52
Biotin/μg1.78
Vitamin B₁₂/μg0.5
Vitamin C/mg6.45
Potassium/mg226.96
Calcium/mg129.57
Magnesium/mg21.47
Iron/mg1.18
Iodine/μg13.65
Zinc/mg0.73

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 muffins
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
print shopping list

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.

Add comment