Chicken Muffins

Yes, you read that right! This is a savory muffin that is high in protein and fairly low in fat:

• ½ cup canola oil
• 2 onions, chopped
• 3 scallions, chopped (I omit these because they give me wicked indigestion)
• 1 small fresh red chile, seeded and finely chopped (or 1 tsp chile flakes)
• 3 skinless, boneless chicken thighs, chopped
• 1 tsp paprika
• 2¼ cups flour, less 1 Tbs
• 1 tsp baking powder
• 2 large eggs
• 1 Tbs lemon juice
• 1 Tbs lemon zest
• ½ cup each: sour cream and plain yogurt (or 1 cup of either)
• salt and pepper to taste

1. Heat ~1Tbs of oil over low heat and saute the onions, scallions and chile (if using). Stir constantly, about 3 min. Remove and set aside.
2. Add ~1Tbs more oil over medium heat and cook the chicken and paprika, about 5 min, stirring occasionally. Remove and set aside.
3. In large bowl, sift flour and baking powder. In a separate bowl, beat eggs, add remaining oil, yogurt & sour cream, lemon juice and zest. Mix well.
4. Add wet to dry mixture and stir in chicken and vegetables. Season with salt and freshly cracked pepper. Do no over stir the batter – being a little lumpy is okay.
5. Spray the muffin tin. Bake for 20 min at 375F, or until risen and golden (but I did 50 min in a loaf pan). You can serve these warm or cool.

Makes 12.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.