These unique muffins may be served for breakfast, lunch or dinner. We have made them for dinner, cutting one muffin in half on a plate and pouring chicken gravy over it, with vegetables on the side. For breakfast, just eat with a little butter.

Honey Chicken Muffins
 
Author:
Recipe type: Poultry
Serves: 12
Ingredients
  • 1 Cup unbleached flour
  • 1 Cup cornmeal
  • 1 Tablespoon baking powder
  • 1 Tablespoon mustard, dry
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Cups skinless, boneless chicken breast, cooked and chopped
  • 1 Cup buttermilk*, at room temperature
  • 1/4 Cup applesauce, at room temperature
  • 2 egg whites, whipped
  • 2 Tablespoons honey
Instructions
  1. Preheat oven at 350 degrees F.
  2. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine flour, cornmeal, baking powder, mustard, baking soda, and salt.
  3. In a another mixing bowl, combine chicken, buttermilk, applesauce, egg whites, and honey.
  4. Mix wet ingredients with dry ingredients just until moistened.
  5. Use an ice cream scoop to fill muffin tins 3/4 full.
  6. Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
  7. Will keep, wrapped in aluminum foil and refrigerated, for 2 days.

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