Prep Time:
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Category:Description
These savoury muffins are a brilliant way of using up leftover chicken from your Sunday roast. So easy to make and perfect for lunchboxes for kids
Ingredients
- 2 medium eggs
- 150ml milk
- 75g melted butter
- 170g grated cheddar cheese
- 100g cooked chicken
- 1 carrot, finely grated
- 1/2 tsp oregano
- 250g self raising flour
Instructions
- Preheat the oven to 180c fan and line a 12 hole muffin tin with silicone muffin cases.
- Add the eggs, milk and melted butter to a large bowl and whisk.
- Add the grated cheese cooked chicken and grated carrot and mix with a spoon.
- Finely, add the oregano and flour and mix just enough so that all the ingredients are well combined.
- Divide the mixture between the 12 muffin cases and bake in the oven for 25 minutes.
- Allow the muffins to cool for a few minutes in the cases before removing.
Notes
These muffins will keep in the fridge for up to 2 days.
They can also be frozen. Defrost at room temperature in a couple of hours.