Instructions

• Preheat the oven to 360°F (180°C). Line a 12 muffin tin with muffin cups or use a silicone muffin tray.
• Melt the butter in a small pot over low-medium heat. Then add the chicken, mixed herbs, garlic paste, salt and pepper, and stir to combine. Cover with a lid and cook for 15 minutes until the chicken is cooked through.
• Mix the flour with the baking powder in a large bowl. Whisk the milk with the yogurt and egg in a separate bowl, then fold the wet ingredients into the dry ingredients.
• Add the cooked chicken, cheese, red and green peppers, green onion, and sweetcorn and mix well.
• Pour the batter equally into each of the muffin cups and bake in the oven for 30 minutes until golden and a toothpick inserted into the center of the muffin comes out clean.
• Remove the tray from the oven and set aside to cool for 10 minutes, then transfer the muffins to a cooling rack. Serve warm.
• Store leftover muffins in an airtight container in the refrigerator for 4-5 days.
• Makes 12 muffins, allowing 2 per serving.