These Mushroom Chicken Potato Muffins are a delightful combination of mashed potatoes, seasoned chicken, mushrooms, and cheese baked to golden perfection. Perfect as a snack, light meal, or appetizer, these savory muffins are packed with flavor and nutrition. With simple ingredients and straightforward preparation, this recipe is ideal for family dinners, meal prep, or party treats. The addition of mushrooms and bell peppers adds a lovely depth of flavor, making these muffins a versatile and wholesome dish.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients (for 6 Muffins):
- For the Potato Mixture:
- 5-6 potatoes (about 750g), peeled and diced
- 1 egg
- 2 tbsp cornstarch
- 1 onion, finely chopped
- Salt and black pepper, to taste
- For the Filling:
- 1 chicken breast (about 200g), diced
- 200 g (7 oz) mushrooms, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 100 g (3.5 oz) cheese, grated (e.g., cheddar or gouda)
- For Cooking:
- Butter or olive oil for frying
- 2 eggs, beaten
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Potato Mixture:
- Boil the potatoes in salted water for 10-15 minutes until soft. Drain and place them in a large bowl.
- Mash the potatoes with a fork or potato masher until smooth.
- Add the egg, cornstarch, salt, pepper, and chopped onion to the mashed potatoes. Mix well to form a cohesive mixture.
- Prepare the Filling:
- Heat butter or olive oil in a pan. Add the diced chicken breast and cook until browned and cooked through (6-8 minutes). Remove and set aside.
- In the same pan, sauté the mushrooms, bell pepper, and garlic until softened (5-7 minutes).
- Add the chicken back to the pan, season with salt and pepper, and stir. Let the filling cool slightly.
- Assemble the Muffins:
- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with butter or oil.
- Spoon some potato mixture into each muffin cup, pressing it down gently to form a base.
- Add a spoonful of chicken and vegetable filling to the center of each cup, then top with a little more potato mixture to cover.
- Pour a bit of beaten egg over each muffin and sprinkle with grated cheese.
- Bake the Muffins:
- Bake the muffins in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Let the muffins cool slightly before removing them from the tin. Garnish with parsley and serve warm.
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Pair with a tangy dipping sauce like garlic aioli or sour cream.
- Enjoy as a snack with a cup of tea or coffee.
- Perfect for brunch alongside fresh fruit or a smoothie.
- Serve as an appetizer at parties or gatherings.
Cooking Tips:
- Ensure the potato mixture is well-mashed to create a smooth and creamy texture.
- Cool the filling before adding it to the muffins to prevent the potato base from becoming runny.
- Experiment with different cheeses like mozzarella or feta for unique flavors.
- Substitute chicken with ground turkey or tofu for a different protein.
- Use a non-stick muffin tin or silicone liners to prevent sticking.
Nutritional Benefits:
- Potatoes are a great source of vitamin C, potassium, and fiber.
- Chicken provides lean protein, supporting muscle health and repair.
- Mushrooms are rich in antioxidants and B vitamins.
- Bell peppers are packed with vitamins A and C, boosting immunity.
- Cheese adds calcium and protein for strong bones and muscles.
Dietary Information:
- Suitable for non-vegetarians.
- Can be made gluten-free by using gluten-free cornstarch.
- Can be adapted for dairy-free diets with non-dairy cheese.
Nutritional Facts (per muffin):
- Calories: 280 kcal
- Protein: 15 g
- Carbohydrates: 22 g
- Fat: 12 g
- Fiber: 3 g
Storage:
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Freeze muffins for up to 2 months. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- These muffins are a perfect balance of creamy potatoes, savory chicken, and flavorful vegetables.
- They’re easy to prepare and versatile, making them ideal for any occasion.
- Great for meal prep, they store and reheat well.
- A fun and creative way to enjoy comfort food in individual portions.
Conclusion:
Mushroom Chicken Potato Muffins are a wholesome and delicious dish that’s sure to become a family favorite. With their creamy potato base, hearty chicken filling, and cheesy topping, these muffins are both comforting and satisfying. Perfect for meal prep, family dinners, or parties, they’re easy to customize and adapt to your preferences. Enjoy them warm and fresh from the oven for the ultimate savory treat!
Frequently Asked Questions:
- Can I use ground chicken instead of diced chicken?
- Yes, ground chicken works well. Just cook it thoroughly before adding it to the filling.
- Can I make these muffins ahead of time?
- Absolutely! Prepare and store them in the fridge or freeze them for later.
- Can I freeze these muffins?
- Yes, they freeze well. Just store them in an airtight container and reheat when needed.
- What type of cheese works best?
- Cheddar, gouda, or mozzarella are excellent options, but any meltable cheese works.
- Can I add other vegetables?
- Yes, you can add spinach, zucchini, or even shredded carrots to the filling.
- Can I make this recipe vegetarian?
- Substitute the chicken with tofu, lentils, or more mushrooms for a vegetarian version.
- Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes add a unique flavor and work well as a substitute.
- How do I prevent the muffins from sticking to the pan?
- Use a non-stick muffin tin or grease the pan thoroughly with butter or oil.
- What’s the best way to reheat these muffins?
- Reheat in the oven at 180°C (350°F) for 10 minutes or in the microwave for 1-2 minutes.
- Can I make smaller or larger muffins?
- Yes, adjust the size by using mini or jumbo muffin tins and modify the baking time accordingly