Muffins are essentially regarded as a sweet form of small cakes, originated in America. The word “muffin” used to bring into my mind, either the images of dark brown chocolate muffins or those with vanilla flavour, lighter in colour. However, I discovered recently from the cookbooks that muffins can be savoury too and to my delight, small bits of chopped chicken can be imparted into!!! So, here I present the new recipe called “chicken muffins”, which is a departure from the usual muffin recipe and a sheer delight for all the non-vegetarian snack lovers.
Ingredients to serve 12 :
- Sunflower oil – 125 ml + extra for oiling
- Chopped onion – 2
- Chopped spring onion – 3
- Small fresh red chilli (seeded and finely chopped) – 1
- Skinless, boneless chicken thighs (chopped into small pieces) – 3
- Paprika – 1 teaspoon
- Self-raising flour – 300 gm.
- Baking powder – 1 teaspoon
- Large egg – 2
- Lemon juice – 1 tbspoon
- Grated lemon rind – 1 tbspoon
- Soured cream – 125 ml.
- Plain yogurt – 125 ml.
- Salt and pepper
Oil muffin tin with sunflower oil.
Heat a little of the remaining oil in a frying pan, add the onions, spring onions and chilli. Cook over low heat stirring constantly, for 3 minutes. Remove from the heat, lift out the onions and chilli and set aside.
Heat a little more of the remaining oil in the frying pan, add the chicken, paprika and little bit of salt and cook, stirring, over medium heat for 5 minutes. Remove from the heat and set aside.
Sift the flour and baking powder into a large mixing bowl, sprinkle over salt and pepper.
In a separate bowl, lightly beat the eggs, then stir in the remaining oil and the lemon juice and rind. Pour in the soured cream and the yogurt and mix together.
Add the egg mixture to the flour mixture, then gently stir in the onions, spring onions, chilli and chicken. Do not over stir the batter, it is fine for it to be a little lumpy.
Divide the batter evenly between the cups in the muffin tin (they should reach the top), then transfer to a preheated oven, 190°C / 375°F. Bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm.
- If you are using plain flour instead of self-raising flour then add ½ teaspoon of baking soda into the dry ingredient mixture.