TASTY CHICKEN MUFFINS
12 ounce can chicken, drained and flaked
2 eggs
1/4 cup celery, minced, 1 small stalk
1 teaspoon dry minced onion
1/4 teaspoon pepper
1/2 teaspoon chicken seasoning *
2 tablespoons pimiento, minced, optional
2 ounces cheddar cheese, shredded

Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350 30-35 minutes, until set and lightly browned.

Makes 6 muffins
Can be frozen

* Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt

Per Muffin: 160 Calories; 9g Fat; 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 2 Muffins: 319 Calories; 19g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net carbs

This is a variation of the Tuna or Salmon Muffins. I wanted to add pimiento, but didn't have any on hand. The chicken seasoning I used is a blend I found that has no added sugar. These might be nice served with a Mushroom Sauce or some gravy over them. These are good, but quite a bit more expensive to make than the Tuna Muffins. You could save a bit of money by not buying expensive canned chicken and use some leftover roast chicken that's been shredded. You will need about a cup or so of meat.


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