Description
Savory muffins packed with chicken and mixed vegetables.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, shredded chicken
- 1/2 cup mixed vegetables (peas, carrots, corn), finely chopped
- 1/4 cup chopped onion
- 1/4 cup grated cheddar cheese
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Add the shredded chicken, chopped vegetables, onion, and cheese to the dry ingredients. Toss to combine.
- In a separate bowl, whisk together the egg, buttermilk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any cooked chicken you have on hand.
- Feel free to add other herbs or spices like garlic powder or Italian seasoning.
- Ensure vegetables are finely chopped for even distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Savory Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: chicken muffins, vegetable muffins, savory muffins, quick bread, easy baking