Chicken Muffins
Perfectly portioned and packed with flavor, these Chicken Muffins are a creative twist on classic comfort food, ideal for busy weeknights or healthy meal prepping. Made with a savory blend of ground chicken, shredded cheddar cheese, grated carrot, and a medley of herbs and spices, these protein-packed delights are baked to golden perfection in a convenient muffin tin. Each muffin is moist and tender thanks to the addition of milk and olive oil, while breadcrumbs provide the perfect structure. Ready in just 40 minutes, these versatile muffins are a great grab-and-go snack, a kid-friendly lunchbox treat, or a hearty main course when paired with a fresh salad or warm soup. Easy to make, freezer-friendly, and bursting with wholesome ingredients, Chicken Muffins are your new go-to recipe for flavorful, balanced meals. Don't forget to bookmark this recipe for all your "healthy chicken muffin" and "easy savory muffin" cravings!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 2 large Eggs
- 100 grams Shredded cheddar cheese
- 50 grams Breadcrumbs
- 1 small Finely chopped onion
- 100 grams Grated carrot
- 2 cloves Minced garlic
- 50 ml Milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and grease a standard 12-cup muffin tin lightly with olive oil or cooking spray.
In a large mixing bowl, combine the ground chicken, eggs, and milk. Mix until well incorporated.
Add the shredded cheddar cheese, breadcrumbs, onion, grated carrot, minced garlic, salt, black pepper, oregano, and paprika to the bowl.
Drizzle in the olive oil and sprinkle in the fresh parsley. Mix everything together thoroughly until all ingredients are evenly distributed.
Scoop the mixture evenly into the prepared muffin tin, filling each cup to the top. Use the back of a spoon to press the mixture gently so it is compacted.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the internal temperature of the muffins reaches 75°C (165°F).
Remove the tin from the oven and let the muffins cool in the tin for 5 minutes. Then carefully transfer the muffins to a wire rack to cool slightly.
Serve the chicken muffins warm as a snack or alongside a salad or soup for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.2 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1070 mg | 82% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3660 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
