Chicken, Bacon and Vegetable Savoury Muffins Aust Ww 5 Points
Ready In: 45 mins
Serves: 4
Ingredients
- 4 individual shallots, ends trimmed, peeled, thinly sliced
- 600 g ground chicken (chicken thigh mince)
- 3 slices weight watchers lean bacon, finely chopped
- 1⁄4 cup fresh parsley, finely chopped
- 2 teaspoons fresh thyme, leaves
- 2 slices multigrain bread, made into crumbs
- 1⁄4 cup skim milk
- 1 whole fresh carrot, peeled, roughly chopped
- 1 whole zucchini, ends trimmed, roughly chopped
- 1⁄2 whole red capsicum (red)
- 1 small fresh ear of corn, cob kernels removed
- 1⁄2 teaspoon ground paprika
Directions
- Preheat oven to 200°C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside.
- Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine.
- Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
- Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes.
- Combine cooled vegetables with mince mixture and mix well using clean hands.
- Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.
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