Chicken mushroom muffin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a muffin tin.
• STEP 2.In a skillet, heat olive oil and sauté the mushrooms until they release their moisture and turn golden brown.
• STEP 3.In a mixing bowl, combine the cooked mushrooms, shredded chicken, chopped herbs, grated cheese, flour, baking powder, salt, and pepper.
• STEP 4.In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the chicken mushroom mixture and stir until well combined.
• STEP 5.Spoon the batter into the greased muffin tin, filling each cup about 3/4 full.
• STEP 6.Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• STEP 7.Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm with sour cream or your favorite dipping sauce.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like diced bell peppers or spinach to the muffin batter for extra flavor and nutrition.
• These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Storage and Serving

• Store the chicken mushroom muffins in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the muffins in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 30 seconds to 1 minute.
• Serve the muffins warm with a dollop of sour cream or your favorite dipping sauce.