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Chicken and Tomato Muffins

Recipe author: EAT SMARTER
Chicken and Tomato Muffins
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216
calories
Calories
50 min.
Preparation
easy
Difficulty

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
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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.