Chicken & Sun-dried Tomato Muffins
Serves
9
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
6.3 oz (180 g) all-purpose flour
1 tsp baking powder
pinch of salt
pinch of black pepper
1.7 fl oz (50 ml) olive oil
3.4 fl oz (100 ml) milk
3 eggs
5.3 oz (150 g) cooked chicken, chopped
3.5 oz (100 g) sun-dried tomatoes, chopped
2.1 oz (60 g) ricotta cheese
6 leaves of basil, sliced
Nutrition
(Per Serving)
Calories
210
Fats
9 g
Protein
11 g
Carbs
24 g
Instructions
- Preheat your oven to 350°F (180°C). Prepare a muffin tin with paper liners or use the silicone muffin tray.
- Mix the flour, baking powder, salt, and pepper in a bowl. Add the olive oil, milk, and eggs and whisk to combine.
- Fold in the cooked chicken, sun-dried tomatoes, ricotta, and basil. Mix well and divide the batter equally between 10 muffin cases.
- Bake the muffins in the preheated oven for 15 minutes. Once baked, place the muffins onto a wire rack and serve warm or cool for later.
- Store leftover muffins in an airtight container at room temperature for 2-3 days.