Broccoli-Chicken Muffins

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.

Ready In:
1hr 22mins
Yields:
Units:

ingredients

directions

  • Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
  • Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
  • Stir in broccoli and chicken.
  • Spoon into greased muffin pan, filling to top.
  • Bake at 425 degrees for 20-22 minutes.
  • Remove from pan immediately.
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@ratherbeswimmin
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@ratherbeswimmin
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"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."
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  1. 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
    Reply
  2. 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) :)
    Reply
  3. 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) :)
    Reply
  4. Rene M.
    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.
    Reply
  5. BL834
    Utterly fantastic when they're all toasty-warm! And they freeze great, so I can make double batches to last all month!
    Reply
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