These Savory Potato and Chicken Muffins are a perfect blend of tender potatoes, succulent chicken, and flavorful herbs, all baked into convenient, handheld muffins. Ideal for breakfast, lunch, or as a tasty snack, these muffins are packed with protein and vegetables, making them both delicious and nutritious. Easy to prepare and versatile, you can customize them with your favorite vegetables and spices to suit any palate. Whether you’re meal prepping for the week or looking for a quick and satisfying treat, these savory muffins are sure to become a family favorite.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: Makes 12 muffins
Ingredients:
- 2 cups mashed potatoes (400g)
- 1 cup cooked chicken, shredded or diced (150g)
- 1/2 cup finely chopped onion (75g)
- 1/2 cup shredded cheddar cheese (50g)
- 1/4 cup milk (60ml)
- 2 large eggs
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon baking powder (5g)
- 1/2 teaspoon salt (2.5g)
- 1/4 teaspoon black pepper (1g)
- 1 teaspoon dried thyme or Italian seasoning (optional)
- 1/2 cup frozen peas or corn (75g), thawed
- 2 tablespoons chopped fresh parsley (optional)
- Non-stick cooking spray or muffin liners
Directions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
- Prepare the Potato and Chicken Mixture:
- In a large mixing bowl, combine 2 cups mashed potatoes and 1 cup cooked chicken. Mix well to distribute the chicken evenly.
- Add Vegetables and Cheese:
- Stir in 1/2 cup finely chopped onion, 1/2 cup shredded cheddar cheese, and 1/2 cup frozen peas or corn. Mix until all ingredients are well incorporated.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together 1/4 cup milk and 2 large eggs until smooth. Pour this mixture into the potato and chicken mixture, stirring to combine.
- Combine Dry Ingredients:
- Add 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme or Italian seasoning (if using). Stir until just combined. Be careful not to overmix.
- Add Fresh Herbs:
- Fold in 2 tablespoons chopped fresh parsley for added flavor and color.
- Fill the Muffin Tins:
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions:
- Serve warm with a side of fresh salad for a complete meal.
- Pair with a dollop of sour cream or Greek yogurt for extra creaminess.
- Enjoy alongside a bowl of hearty vegetable soup.
- Top with avocado slices or a drizzle of hot sauce for added flavor.
- Pack them as a protein-rich snack for on-the-go lunches.
Cooking Tips:
- Ensure the mashed potatoes are smooth and free of lumps for an even texture.
- Use leftover roasted or grilled chicken for added depth of flavor.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the batter.
- To keep the muffins moist, do not overbake them; check a few minutes before the recommended time.
- Let the muffins cool slightly before removing from the tin to prevent breaking.
Nutritional Benefits:
- Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
- Chicken adds high-quality protein, essential for muscle maintenance and repair.
- Cheddar cheese offers calcium and protein, supporting bone health.
- Vegetables like peas and corn add vitamins, minerals, and additional fiber to the muffins.
- Eggs contribute to protein intake and provide essential amino acids.
Dietary Information:
- Gluten-Free: Not gluten-free due to all-purpose flour. Substitute with gluten-free flour for a gluten-free option.
- Dairy: Contains dairy from cheddar cheese. Use dairy-free cheese alternatives for a dairy-free version.
- Nut-Free: Naturally nut-free.
- Vegetarian: Not vegetarian due to chicken. Use plant-based protein alternatives for a vegetarian option.
Nutritional Facts (per muffin):
- Calories: 150 kcal
- Protein: 8g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 2g
- Sugar: 2g
Storage:
- Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: Freeze muffins individually in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat as desired.
- Reheating Tips: To maintain texture, reheat in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Why You’ll Love This Recipe:
- These muffins are incredibly versatile and can be customized with your favorite vegetables and spices.
- They make a convenient grab-and-go breakfast or a satisfying snack any time of day.
- The combination of savory flavors and hearty ingredients ensures that everyone will enjoy them.
- They are easy to prepare, even on busy weeknights, without compromising on taste or nutrition.
- Perfect for meal prepping, allowing you to have a ready-made, nutritious option throughout the week.
Conclusion:
Savory Potato and Chicken Muffins are a delightful addition to any meal plan, offering a balance of protein, vegetables, and comforting flavors. Their versatility makes them suitable for various occasions, from quick breakfasts to hearty snacks. Easy to prepare and packed with nutrients, these muffins are both delicious and satisfying. Enjoy making and sharing this wonderful recipe with your family and friends!
Frequently Asked Questions:
- Can I use different types of cheese in the muffins?
- Yes, you can substitute cheddar with mozzarella, Swiss, or feta cheese for varied flavors.
- Can I make these muffins ahead of time?
- Absolutely! You can prepare and bake them up to 24 hours in advance. Store in the refrigerator and reheat before serving.
- Can I use gluten-free flour?
- Yes, substitute all-purpose flour with a gluten-free flour blend to make the muffins gluten-free.
- How can I make these muffins vegan?
- Use plant-based yogurt, egg replacers, and dairy-free cheese alternatives to make the recipe vegan-friendly.
- Can I add other vegetables to the muffins?
- Yes, feel free to add chopped bell peppers, spinach, or zucchini for extra nutrition and flavor.
- Can I use leftover mashed potatoes?
- Yes, leftover mashed potatoes work perfectly and help reduce food waste.
- How do I prevent the muffins from sticking to the tin?
- Grease the muffin tin well with oil or use non-stick muffin liners for easy removal.
- Can I use pre-cooked chicken?
- Yes, using pre-cooked or leftover chicken saves time and enhances the flavor of the muffins.
- How do I ensure the muffins are cooked through?
- Insert a toothpick into the center of a muffin; it should come out clean when they are fully baked.
- Can I freeze the uncooked muffin batter?
- Yes, you can freeze the muffin batter for up to 1 month. Thaw overnight in the refrigerator and bake as directed.