Chicken Bacon And Vegetable Savoury Muffins Aust Ww 5 Points Recipes

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CHICKEN, BACON AND VEGETABLE SAVOURY MUFFINS AUST WW 5 POINTS



Chicken, Bacon and Vegetable Savoury Muffins Aust Ww 5 Points image

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.

Provided by Sonya01

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 individual shallots, ends trimmed, peeled, thinly sliced
600 g ground chicken (chicken thigh mince)
3 slices weight watchers lean bacon, finely chopped
1/4 cup fresh parsley, finely chopped
2 teaspoons fresh thyme, leaves
2 slices multigrain bread, made into crumbs
1/4 cup skim milk
1 whole fresh carrot, peeled, roughly chopped
1 whole zucchini, ends trimmed, roughly chopped
1/2 whole red capsicum (red)
1 small fresh ear of corn, cob kernels removed
1/2 teaspoon ground paprika

Steps:

  • 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.
  • 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.
  • Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
  • 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.
  • Combine cooled vegetables with mince mixture and mix well using clean hands.
  • 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.

Nutrition Facts : Calories 314.4, Fat 12.8, SaturatedFat 3.8, Cholesterol 116.9, Sodium 291.2, Carbohydrate 12.5, Fiber 2.1, Sugar 2.9, Protein 36.8

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