Name: Broccoli-Chicken Muffins
Prep time: 1 h
Cook time: 22 min
Total time: 1 h 22 min
Yield: 12 muffins
Ingredients: 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

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Recipe by 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.

Ready In:: 1hr 22mins
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ingredients

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

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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RECIPE MADE WITH LOVE BY

@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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review by niki1128

3/25/2010

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

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review by Something to Chu On

1/20/2010

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) :)

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tweak by Something to Chu On

1/20/2010

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) :)

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review by Rene M.

11/15/2009

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.

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review by BL834

10/31/2008

Utterly fantastic when they're all toasty-warm! And they freeze great, so I can make double batches to last all month!

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