Servings : 12 muffins
Muffins certainly do not always need to be sweet! These incredible moist and fluffy muffins make for something deliciously different and are guaranteed to be a hit with all who try them. They are perfect after-school healthy snack for kids but are great for adults too.
They freeze beautifully so these can be made in larger batches and frozen in ziploc bags. Simply warm them up and serve as and when needed. You can mix and match the ingredients, using up whatever you have on hand. Perfect addition to lunch boxes!
- 2 cups self-rising flour
- 1/2 cup boiled shredded chicken (any leftover chicken will do)
- 1/2 cup grated cheese (I like to mix cheddar with mozzarella)
- 1/2 cup mixture of chopped capsicum, onion and sweet corn (you can mix chopped mushrooms or grated carrots too)
- 1 tbsp. chopped coriander
- 1 chopped green chilli or chili flakes (optional for extra spice)
- pinch of salt and pepper
- 1/2 cup melted butter (125 gm)
- 1 egg lightly beaten
- 1 cup milk
You can make your own self-rising flour by adding 1 1/2 tsp. baking powder and a pinch of salt to EACH cup of plain/all purpose flour.
Preheat the oven to 180C.
Grease the cups of your muffin or cupcake pan.
In a large bowl, sift/sieve the flour, then add all the dry ingredients (chicken, cheese, capsicum, onion, sweet corn, coriander, chilli, salt and pepper etc). Stir them together so they are evenly distributed in the flour.
In a spearate jug, add the three liquid ingredients (milk, butter and egg). Lightly whisk with a fork to combine. Now pour the liquid ingredients into the bowl that has the dry ingredients and stir until just combined. Do NOT over-mix as this will make the muffins chewy.
Spoon the batter into the muffin cups and bake for 15 minutes or until skewer stuck in the center comes out clean.
Remove the pan and allow them to cool slightly.