Total Time
30mins
Prep 5 mins
Cook 25 mins

This is something I found in "MealLeaniYumm!" by Norene Gilletz . It's perfect for brownbagging to work or school.

Ingredients Nutrition

Directions

  1. Drop garlic through feed tube of processor while machine is running.
  2. Process until minced.
  3. Cut onions, carrots and chicken in chunks.
  4. Process in batches in processor until finely minced, about 30 seconds.
  5. Combine all ingredients and mix well.
  6. Spoon into 12 sprayed or greased muffin cups.
  7. Smooth the top of each muffin with a spatula.
  8. Bake at 350°F for 25 minutes until golden.
  9. These reheat and/or freeze well.
  10. Serve hot or at room temperature.
  11. Serve with salsa[bottled or homemade].
  12. Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
  13. However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
  14. Turkey can be used instead of chicken to reduce the fat content even more.
  15. Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
  16. They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.
Most Helpful

5 5

Oh my, this is just wonderful! I put in a little parsley for color .. my husband loved this, thanks!!

3 5

I made 1/2 batch of these and came out with 12 regular size muffins (batter filled to the top!). I used cooked chicken breast, and I cooked them longer than the recipe and they never got golden but they were done. We didn't care for the taste too much though - too much onion maybe...