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.
Provided by Sonya01
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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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