Monday, March 29, 2010

Day #50: Chicken & Corn Muffins

We enjoyed today's Hearty Chicken and Corn Muffin for dinner with a Ceasar Salad on the side. It was filling, delish, and healthy!


Thanks for following me on this muffin journey my Beautiful Friends. Can you believe we are HALFWAY through the journey already?? 50 Muffins completed, 50 left. Hope you are having as much fun as I am. If you want to get each and every muffin recipe delivered to your email inbox, then just sign up to receive my posts in the box on the right side of my blog.

Here is a little encouragment for your heart today. I recently heard this Amazing Song by Matt Maher and Kari Jobe, "To You Be the Glory"....

Chicken and Corn Muffins

oil or melted butter, for greasing (if using)
7 Tbsp canola oil
1 onion, finely chopped
1 skinless chicken breast, about 6 oz finely chopped
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
2 large eggs
1 cup buttermilk
1/2 cup frozen corn kernels
ground paprika, to garnish

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

Heat 1 tablespoon of the oil in a skillet. Add the onion and cook for 2 minutes. Add the chicken and cook for about 5 minutes, stirring occasionally, until tender. Remove from the heat and let cool.

Sift together the flour, salt, pepper, and baking powder in a large bowl.

Lightly beat the eggs in a large bowl, then beat in the buttermilk, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Add the chicken mixture and corn. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,sprinkle with paprika, and serve warm.

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