Chicken and Tomato Muffins
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(0 votes)
Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
216
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 kcal | (10 %) | ||
| Protein | 12.64 g | (13 %) | ||
| Fat | 10.73 g | (9 %) | ||
| Carbohydrates | 16.93 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.67 g | (2 %) |
more nutritional values
| Vitamin A | 135.43 mg | (16,929 %) | ||
| Vitamin D | 0.82 μg | (4 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 6.74 mg | (56 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 45.01 μg | (15 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 1.78 μg | (4 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6.45 mg | (7 %) | ||
| Potassium | 226.96 mg | (6 %) | ||
| Calcium | 129.57 mg | (13 %) | ||
| Magnesium | 21.47 mg | (7 %) | ||
| Iron | 1.18 mg | (8 %) | ||
| Iodine | 13.65 μg | (7 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Cholesterol | 70.8 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
12
- Ingredients
- 1 tablespoon
- 1
- 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
- ⅜ cup
- 3
- 2 cups
coarsely chopped, cooked chicken
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.
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