Chicken, Bacon and Vegetable Savoury Muffins Aust Ww 5 Points

“These savoury muffins are packed with Filling Foods! They're perfect to pop in the picnic basket and can be enjoyed warm or cold. I would leave out the capsicum as i cant eat it but this one sounds good. These chicken muffins can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. They can be enjoyed warm or cold. They are also suitable to freeze for up to 3 months. If using after freezing, it's best to thaw them in the fridge overnight, then reheat in either the microwave or in a moderate oven.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside.
  2. Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine.
  3. Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
  4. Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes.
  5. Combine cooled vegetables with mince mixture and mix well using clean hands.
  6. Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.

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