Description
A cozy and easy recipe combining juicy ground chicken with mild spices and a soft, muffin-like casing, perfect for kids’ lunchboxes or snack time.
Ingredients
- 1 pound ground chicken
- 1 cup grated apple or finely grated carrot
- 1/2 cup finely chopped onion
- 1 large egg
- 1/2 cup plain yogurt
- 1 cup whole wheat or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 1/4 cup shredded mild cheddar cheese (optional)
- 2 tablespoons finely chopped fresh parsley or chives
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
- Sauté the chopped onion in olive oil over medium heat until soft, about 4 minutes. Remove from heat to cool slightly.
- Mix together the egg and yogurt in a large bowl until smooth. Stir in the cooled onions, grated apple or carrot, parsley, and shredded cheese if using.
- Combine the flour, baking powder, salt, cumin, and paprika in another bowl. Add the ground chicken and combine gently with the dry mix—don’t overwork.
- Fold the chicken mixture into the wet ingredients until just combined. Spoon into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until the tops are golden and a thermometer reads 165°F (74°C) in the thickest part.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
For a lighter twist, swap yogurt for a dairy-free alternative. Use a standard muffin tin; mini muffins will bake faster.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American