Chicken and tomato muffins 

Chicken and tomato muffins


Calories:216 kcal
Preparation:50 min
Ready in:50 min
1 serving contains (Percentage of daily recommendation)
Calories216 kcal(11%)
Protein13 g(26%)
Fat11 g(14%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe author: EAT SMARTER


For muffins

1 tablespoonOil
1sweet corn on the cobs kernels sliced off
3scallions finely chopped
1 ¼ cupsAll purpose flour
1 cupPolenta
2 teaspoonsBaking powder
1 teaspoonsalt
½ cupsgrated sharp Cheddar cheese
⅓ cupsbutter melted
1 ¼ cupsButtermilk
⅜ cupsmilk
3firm tomatoes chopped
2 cupscoarsely chopped, cooked chicken


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.


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