Friday, September 5, 2008

Honey Chicken Muffins

Each one virtually a pocket-sized meal, savory muffins are great to make ahead and freeze, individually wrapped in aluminum foil. Pop them into your lunch bag in the morning and they will be thawed by midday. Recipe makes 12 muffins.


Non-stick cooking spray
1 cup unsifted all-purpose (plain) flour
1 cup polenta
1 tablespoon baking powder
1 tablespoon dry mustard
1/2 teaspoon bicarbonate of soda
2 cups coarsely chopped cooked chicken
1 cup buttermilk
1/4 cup vegetable oil
2 large egg whites
2 tablespoons honey


1. Preheat the oven to 380 degrees F (190 degrees C). Coat 12 medium-sized muffin cups with non-stick cooking spray. In a large bowl, stir together the flour, polenta, baking powder, mustard and bicarbonate of soda. Stir in the chicken and make a well in the center of the mixture.
2. In a 2-cup capacity (500 ml) measuring jug, stir together the buttermilk, oil, egg whites and honey. Pour the liquid into the dry ingredients and stir just until combined.
3. Fill each muffin cup about 1/4 full. Bake for 20 minutes or until a skewer inserted in the center comes clean. Will keep, wrapped in aluminium foil and refrigerated, for 2 days.

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