Description
Savory Chicken Cheese & Zucchini Muffins are a delightful snack bursting with flavor and texture, making them perfect for breakfast or an on-the-go bite. They are nutritious, quick to prepare, and can be customized to suit individual tastes.
Ingredients
Units
Scale
Protein
- 1 lb Ground Chicken
Vegetables
- 1 cup Zucchini, finely chopped
- 1 Onion, finely chopped
Dairy
- 1 cup Shredded Cheese (your choice)
Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Garlic Powder
- Salt and Pepper, to taste
Binders
- 2 large Eggs
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly and achieve that perfect golden brown color.
- Prepare Your Ingredients: Gather all your ingredients and finely chop the zucchini and onion. Make sure your chicken is fully defrosted and ready to blend in with the other ingredients.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper until well combined. This will help ensure an even distribution of the baking powder for proper rising.
- Combine Wet Ingredients: In another bowl, beat the eggs together, then add the ground chicken, shredded cheese, minced onion, and zucchini. Mix until everything is nicely incorporated and the mixture is smooth.
- Fold Dry into Wet: Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Scoop into Muffin Tin: Line a muffin tin with paper liners or grease it lightly. Scoop the mixture evenly into each cup, filling them about 2/3 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly spring back when pressed.
Notes
- Don’t Skimp on Zucchini: The more zucchini, the moister your muffins will be, adding extra flavor and nutrition.
- Let Them Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy at the base.
- Use Room Temperature Ingredients: Ensuring your eggs and other ingredients are at room temperature can help achieve a smoother batter.
- Adjust Bake Time for Mini Muffins: If using a mini muffin tin, reduce the bake time to about 12-15 minutes for perfectly sized bites.
- Batch Cooking: Double the recipe for meal prep, ensuring you have tasty snacks ready throughout the week.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg