Honey Chicken Muffins
|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|
|Cooked chicken||8 Ounce, coarsely chopped (2 Cups)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large|
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.