Broccoli-Chicken Muffins

ratherbeswimmin''s Note:

I first had these at a luncheon I attended. I got the recipe and have made them many times for my family. Great for a light lunch, usually serve with soup.

• Total Time: 1 hrs 22 mins
• Prep Time: 1 hrs
• Cook Time: 22 mins

Ingredients:

Yield: 12 muffins

• 2 cups baking mix (Bisquick or Pioneer Baking Mix)
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 large egg, beaten
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1 cup chopped cooked broccoli
• 1 cup chopped cooked chicken

Directions:

1. Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
2. Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
3. Stir in broccoli and chicken.
4. Spoon into greased muffin pan, filling to top.
5. Bake at 425 degrees for 20-22 minutes.
6. Remove from pan immediately.

Reviews

[niki1128]

These are very good, but they are listed as a "low residue diet" recipe. Broccoli is listed as a food to avoid for people on a low residue diet. Too difficult to digest

[Something to Chu On]

Thanks for the inspiration! I used buttermilk substitute (1 cup of milk mixed with 1TBSP vinegar); used a marble cheese instead of parmesan, and therefore only used 1 TBSP oil to compensate for the oil in the cheese. Also tossed in a handful of FMV (Frozen Mixed Vegetables) :)

[Chef #578360]

Great I made them in jumbo muffin pan so it made six. They came out great. I used caned chicken chunks and used the broth as some of the milk and used powdered buttermilk. Thank you so much. We will sure make this again it is a keeper.