Roast Chicken & Veggie Muffins


Muffins are the perfect way to have variety in a school lunchbox, and they give the kids a break from the usual sandwich, wraps and rolls. My duo love these muffins because they are so cheesy and contain their favourite protein - chicken. I love them because I can fill them full of vegetables!


Prep 10 min // Cook 20 min


INGREDIENTS

1 cup roast chicken diced

1 cup plain flour

1 tsp baking powder

1 carrot

2 spring onion diced

1 tsp mixed herbs 1/2 zucchini

50g cheddar cheese

50g Parmesan cheese

2 eggs

1 cup milk

1/4 cup broccoli (floret only)


THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a muffin tin and set aside.

  2. Place the cheese in a bowl, chop 6sec/sp7 and set aside.

  3. Place carrot, zucchini and onion in bowl, chop 6 sec/ sp6 and set aside.

  4. Add milk and egg to the bowl then mix 10sec/sp4.

  5. Add flour, baking powder and herbs then mix 6sec/sp6.

  6. Add all the remaining ingredients (except the broccoli and chicken), mix 7sec/sp5 and set aside.

  7. Add broccoli and chicken, then mix 5sec/sp4/reverse.

  8. Pour into a prepared muffin tin and bake until cooked through.


Non-THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a muffin tin and set aside.

  2. Grate the carrot, zucchini and cheese and place in bowl.

  3. Dice onion and place in bowl.

  4. Add flour, baking powder, chicken, broccoli, mixed herbs and mix well.

  5. In a separate bowl whisk together the eggs and milk, then pour over the dry ingredients.

  6. Mix until well combined and pour into the prepared tin. Bake until cooked through.

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