Savory baked bites combining chopped chicken with a firm muffin texture that stays tidy in little hands.
ABy Annebala
Servings
12
2 piece cooked chicken breast
1 cup cheddar cheese
1 cup all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.25 tsp black pepper
2 piece eggs
0.5 cup milk
3 tbsp unsalted butter
Calories
176 kcal
Protein
11g
Carbs
13g
Fat
9g
Fiber
1g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 190C and lightly grease a 12-cup mini muffin pan or line it with paper liners. Finely chop the cooked chicken breast so the pieces stay tidy in the finished bites.
2 piece cooked chicken breast
Batter
2. Whisk together the all-purpose flour, baking powder, salt, and black pepper in a large bowl.
1 cup all-purpose flour,
1.5 tsp baking powder,
0.5 tsp salt,
0.2 tsp black pepper
3. In a second bowl, whisk the eggs, milk, and melted unsalted butter until smooth.
2 piece eggs,
0.5 cup milk,
3 tbsp unsalted butter
4. Add the egg mixture to the flour mixture and stir just until combined. Fold in the cooked chicken breast and cheddar cheese to make a thick batter.
1 cup cheddar cheese
Bake
5. Spoon the batter evenly into the mini muffin pan, filling each cup nearly to the top. Bake for 14 to 18 minutes, until puffed, lightly golden, and firm to the touch.
6. Cool the muffin bites in the pan for 5 minutes, then transfer to a rack to cool until just warm or room temperature before serving or packing.
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