Mini Chicken & Veggie Muffins with a Sneaky Twist

Make mealtime fun with these Mini Chicken & Veggie Muffins that offer a delicious twist on traditional muffins. Packed with shredded chicken, colorful vegetables, and a hint of cheese, they are not only tasty but also nutritious, making them an instant hit for kids.

These muffins are a fantastic way to sneak in veggies without children noticing. The combination of flavors and textures ensures they are moist and delightful, making them perfect for lunchboxes, after-school snacks, or even as a party treat!

Mini Chicken & Veggie Muffins with a Sneaky Twist

Serves: 12 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 120 calories 6g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup cooked shredded chicken
• 1 cup finely grated zucchini
• 1 cup finely grated carrots
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with muffin liners.
2. In a large bowl, combine the shredded chicken, grated zucchini, grated carrots, whole wheat flour, rolled oats, and shredded cheese.
3. In another bowl, whisk together the milk, eggs, baking powder, garlic powder, onion powder, salt, and pepper.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Scoop the mixture into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Tip: For an extra flavor boost, add herbs like thyme or basil into the batter. These muffins are versatile and can be customized with your favorite ingredients!

For best results, be sure to finely chop or shred the vegetables before mixing them into the batter to ensure they cook through. You can substitute the chicken with ground turkey or even shredded tofu for a vegetarian option.

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for a quick snack or lunch option. These muffins also freeze well—just pop them in a freezer bag and thaw as needed!