Muffins with chicken breast and mushrooms

Name: Muffins with chicken breast and mushrooms - Eva A.
Ingredients: 140 g mushrooms; 100 g chicken breast; 4 eggs; 1/2 red bell pepper; 2 tablespoons milk; 2 tablespoons sparkling water; 2 tablespoons oil; 7 tablespoons flour; 1/2 teaspoon baking powder; 7; 8 olives; 1 tablespoon sour cream (optional); 50 g cow cheese (optional); 1 teaspoon salt; pepper; oregano

Appetizers - Muffins with chicken breast and mushrooms by Eva A. - Recipia

Savory muffins with chicken breast and mushrooms are usually made when I need something quick for a lunchbox or a snack. There are never too many left, especially if they are warm, but I also like them cold, at the office or on the go. They can be easily adapted with whatever you have in the fridge, but most of the time I use the ingredients listed below. Quick Info Total time: about 55 minutes Preparation: 15-20 minutes Baking: 35-40 minutes Servings: 10-12 muffins (depending on the mold) Difficulty: easy-medium Type: appetizer or savory snack Ingredients 140 g mushrooms (fresh, sliced) 100 g chicken breast 4 eggs 1/2 red bell pepper 2 tablespoons milk 2 tablespoons sparkling water 2 tablespoons oil 7 tablespoons flour 1/2 teaspoon baking powder 7-8 black or green olives 1 tablespoon sour cream (optional) 50 g cottage cheese or other soft cheese (optional) 1 teaspoon salt pepper to taste dried oregano to taste Preparation Method 1. Wash the chicken breast and pat it dry with paper. Season with salt, pepper, and a little oregano. Place it in a pan with a little heated oil and fry for 2-3 minutes on each side until browned. Do not let it dry out. Remove it to a plate and let it cool. 2. Move on to the batter: Crack the eggs into a large bowl and whisk them, adding a pinch of salt. Then add the milk, sparkling water, and oil. Mix until everything is homogeneous. 3. Gradually incorporate the flour, mixing well to avoid lumps. If I want fluffier muffins, I add a tablespoon of sour cream. It’s not mandatory, but it makes a difference in texture. 4. Cut the cooled chicken breast into small strips or cubes. 5. Wash the bell pepper and cut it into small cubes. Slice the olives thinly. If the sliced mushrooms are too large, cut them in half again. Crumble or grate the cheese. 6. Add all the vegetables, chicken breast, and cheese (if using) to the bowl with the batter. Mix gently to avoid crushing too much. 7. Finally, add the baking powder and freshly ground pepper. Mix just enough to incorporate. 8. In the muffin tray, place silicone or paper liners. Fill each mold about three-quarters full with the mixture. 9. Place the tray in the preheated oven at 180°C. For me, baking takes 35-40 minutes. The muffins should be golden brown on top. 10. After removing them from the oven, let them sit in the molds for 5-10 minutes, then transfer them to a rack or plate. Why I make this recipe often I like that I can use what I have on hand. These muffins keep well and do not dry out. They are easy to transport and suitable for lunch boxes or snacks. It’s the recipe I turn to when I have leftover chicken breast or vegetables that need to be used up quickly. Tips and Variations Tips You can sprinkle a little oregano or chopped parsley on top, directly over the muffins before putting them in the oven. Do not cut the pieces of meat or vegetables too large for a uniform texture. Let the muffins cool slightly before removing them from the molds, otherwise, they may break. Substitutions Chicken breast can be replaced with leftover grilled meat or even ham. Sour cream and cheese are optional. If you don’t have them, you can skip them or replace them with yogurt. Any soft cheese works, not just cottage cheese. Variations You can also add grated zucchini, green onions, or corn if you want more vegetables. Olives can be omitted or replaced with other salty ingredients. You can sprinkle sesame or sunflower seeds on top before baking. Serving Ideas They are good warm or cold. They go well with yogurt, sour cream, or a simple salad. They can be packed for lunch or served on appetizer platters. Frequently Asked Questions 1. Can I use boiled chicken breast instead of fried? Yes, if you have leftover boiled or baked chicken breast, it works very well in this recipe. Just make sure it is cut small. 2. Can the muffins be frozen? I have frozen them a few times. They don’t change much in texture, but it’s best to let them thaw at room temperature and warm them slightly before serving. 3. Can I use canned mushrooms? They can be used, but I recommend draining and drying them well to avoid excess water in the mixture. 4. If I don’t have muffin molds, what can I do? You can use a small loaf pan, but adjust the baking time and check with a toothpick. 5. Can the muffins be made only with vegetables? Yes, the chicken breast can be omitted. They will still turn out savory muffins, suitable as a vegetarian appetizer. Nutritional Values For an average muffin (from 12 pieces), the estimate would be around 70-90 kcal. Each contains approximately 5 g of protein, 3-4 g of fat, and 7-8 g of carbohydrates. Values vary if you add cheese or sour cream or more vegetables. These are estimates, not exact values. Storage and Reheating The muffins can be stored in the fridge, in a sealed container, for 2-3 days without any issues. To reheat, I put them in the oven or microwave for 20-30 seconds. If kept longer, they may dry out, so I prefer to consume them within 2 days. If you want to freeze them, wrap them individually and thaw as needed.

Muffins with chicken breast and mushrooms

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