Name: Chicken and tomato muffins
Total time: 50 min
Yield: 12
Cuisine: American, North America
Ingredients: 1 tablespoon Oil; 1 sweet corn on the cob kernels sliced off; 3 scallions finely chopped; 1.25 cups All purpose flour; 1 cup Polenta; 2 teaspoons Baking powder; 1 teaspoon salt; 0.5 cups grated sharp Cheddar cheese; 2 eggs; 0.333 cups butter melted; 1.25 cups Buttermilk; 0.375 cups milk; 3 firm tomatoes chopped; 2 cups coarsely chopped, cooked chicken

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Calories:	216 kcal
Difficulty:	easy
Preparation:	50 min
Ready in:	50 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	216 kcal	(11%)
Protein	13 g	(26%)
Fat	11 g	(14%)
Carbohydrates	17 g	(7%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	135.43 µg	(17%)
Vitamin D	0.82 µg	(16%)
Vitamin E	1.32 mg	(11%)
Vitamin B1	0.16 mg	(15%)
Vitamin B2	0.23 mg	(16%)
Niacin	6.74 mg	(42%)
Vitamin B6	0.19 mg	(14%)
Folate	45.01 µg	(23%)
Pantothenic Acid	0.52 mg	(9%)
Biotin	1.78 µg	(4%)
Vitamin B12	0.5 µg	(20%)
Vitamin C	6.45 mg	(8%)
Potassium	226.96 mg	(11%)
Calcium	129.57 mg	(16%)
Magnesium	21.47 mg	(6%)
Iron	1.18 mg	(8%)
Iodine	13.65 µg	(9%)
Zinc	0.73 mg	(7%)
Saturates	5 g
Uric Acid	0 g
Cholesterol	70.8 mg

Recipe Development: EAT SMARTER

Ingredients

For muffins

3 tablespoons	Oil
3	sweet corn on the cobs kernels sliced off
9	scallions finely chopped
3 ¾ cups	All purpose flour
3 cups	Polenta
6 teaspoons	Baking powder
3 teaspoons	salt
1 ½ cups	grated sharp Cheddar cheese
6	eggs
1 cups	butter melted
3 ¾ cups	Buttermilk
1 ⅛ cups	milk
9	firm tomatoes chopped
6 cups	coarsely chopped, cooked chicken

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Directions

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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