Chicken Muffins

chicken muffins 2

Low fat chicken ricotta muffins, as seen on tv

‘baking is a therapy for me, dipping my hands in flour and transforming it into light bakes, I could do it forever.  I have also tried these muffins with spelt flour and I love its silkiness and nutty flavor.

You do get a lighter texture with self raising flour in this recipe though.

A few of my readers requested chicken muffins and here they are :)’

You will need:

125g chicken, cooked and cut up into small pieces
275g self raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
4 eggs
100ml buttermilk
salt and pepper to season
50g ricotta
1 small onion, peeled, diced, sauteed and placed on kitchen towel to remove grease
1/4 teaspoon dried mixed herbs
50g cheddar and 50g local white gbejna, if you do not live on the island use a hard goat’s cheese

Preheat oven to 180C

Sift the flour.  Add the baking powder, bicarbonate of soda, salt and pepper and herbs.
Place the ricotta and eggs in a large bowl.  Use a hand blender to make a smooth puree.
Add the chicken pieces to the flour and mix gently to cover the chicken with a light coat of flour.
Add half the grated cheese.
Use a large metal spoon to gently mix in the egg and ricotta mixture.  Do not overmix.
Add enough water, little by little until you have a dropping consistency.
Line a muffin tray with paper cases.
Fill the muffin cases with the mixture.
Sprinkle the rest of the grated cheese on the top.
Bake at 180C for 10 to 12 minutes.
Allow to cool before removing from the muffin tray.

 

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 Trade Enquiries:
Allinson Flour from Borg and Aquilina
Buttermilk from Quality Foods
Spices and herbs by home delivery from www.spices.com.mt

 

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