Healthy Corn Muffins Recipe Recipe For Chicken

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

OVEN FRIED CORN MUFFIN CHICKEN

Steps:

• Preheat oven to 425.
• Coat jellyroll pan with cooking spray.
• Pour buttermilk into bowl.
• In separate bowl combine dry muffin mix and next 6 ingredients.
• Dip chicken in buttermilk, then coat with breadcrumb mixture.
• Place on pan and spray chicken with cooking spray.
• Bake 40 to 50 minutes.

LLOYD'S HEALTHY CHICKEN ZOOPA

Steps:

• Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
• Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

HEALTHY CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F Grease a 12 cup muffin tin.
• Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
• Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
• Turn out to cool on a wire rack.
• Eat with chili or butter and honey. Or both.

HEALTHY BAKED CHICKEN SCHNITZEL WITH CREAMED CORN

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the chicken breasts between two sheets of baking parchment and gently bash with a rolling pin until they are an even thickness, about 1cm. Tip the beaten egg, flour and panko breadcrumbs into three separate bowls. Stir half the thyme, the lemon zest and some seasoning into the breadcrumbs. Dip the chicken breasts in the flour, then the egg and finally the breadcrumbs, then transfer to a baking sheet. Drizzle over 1 tbsp oil and cook in the oven for 30 mins until golden and crisp. Halfway through the cooking time, put the tomatoes on a separate small baking tray, toss with the remaining thyme and roast alongside the chicken for the final 15 mins.
• To make the creamed corn, heat the remaining oil in a medium saucepan over a low heat and fry the shallot with a pinch of salt for 10 mins, or until softened and translucent. Cut the corn kernels off the cobs by holding the cobs upright on a board and running a serrated knife down the length. Tip the sweetcorn into the pan along with the milk, then simmer gently for 10 mins. Roughly blitz using a hand blender until the mixture is mostly smooth but some chunky bits of corn remain. Stir through the crème fraîche and chives and season to taste.
• Divide the chicken schnitzel, creamed corn and roasted tomatoes between two plates, then scatter the corn with extra chives and serve.

MINI BBQ CHICKEN-CORNBREAD MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix egg and sour cream in medium bowl until blended. Add muffin mix, cheese and onions; mix just until blended.
• Spoon into 20 mini muffin pan cups sprayed with cooking spray.
• Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
• Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use. (See tip.)
• Toss chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through; stir. Spoon into muffins.