Cornmeal Chicken Muffinwiches
From chihuahua 16 years ago
- 15-20 minutes to make
- Serves 4
I found this recipe in an American Heart Association Cookbook. A guilt free lunch or snack. It can be made in advance and stored in an airtight bag or freezer for up to two months. Pop into a lunch bag in the morning and it will be thawed by noon!
Ingredients
- 8 1/2 oz. package corn muffin mix shopping list
- 2 egg whites or egg substitute equivalent to 1 egg shopping list
- 1/3 C skim milk shopping list
- 1 C coarsley chopped cooked chicken (cooked without skin) shopping list
- 4 green onions, sliced shopping list
- 1/4 t dried sage shopping list
- vegetable Spray (optional) shopping list
How to make it
- Preheat oven to 400 degrees.
- Prepare corn muffin mix according to directions, but use egg substitute or egg whites for the egg and skim milk.
- Fold chicken, green onions, and sage into batter.
- Spray 6 muffin cups with vegetables oil or line with paper bake cups.
- Spoon batter into cups.
- Bake 15 to 20 minutes or until toothpick inserted near center comes out clean.
- Serve warm or chilled.
People Who Like This Dish 5
- jett2whit Union City, GA
- peepers NJ
- cheryilyn Salem, OR
- soprano Winnetka, CA
- asheats BIG BEAR LAKE, CA
- chihuahua Sonoma County, USA
- Show up here?Review or Bookmark it! ✔
jett2whit
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "