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Honey Chicken Muffins

Healthy.Eater's picture
Ingredients
  Non stick cooking spray 1
  Unsifted all purpose flour 1 Cup (16 tbs)
  Corn meal 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Dry mustard 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cooked chicken 8 Ounce, coarsely chopped (2 Cups)
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg whites 2 Large
  Honey 2 Tablespoon
Directions

1 Preheat the oven to 375°F. Coat twelve 2 1/2-inch muf- fin cups with nonstickcooking spray or insert cupcake liners. In a large bowl, stir together the flour, cornmeal, baking powder, mustard, baking soda, and salt. Stir in the chicken and make a well in the center.
2 In a 1 -pint measuring cup, stir together the buttermilk, oil, egg whites, and honey. Pour the liquid into the dry ingredients and stirjust until combined.
3 Fill each muffin cup about 3/4 full. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Will keep, wrapped in aluminum foil and refrigerated, for 2 days.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chicken
Interest: 
Healthy

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