Honey Chicken Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| 1 cupcornmeal | ||
| Baking powder | 1 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Coarsely chopped | 2 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Egg whites | 2 Large | |
| Honey | 2 Tablespoon | |
Directions
1 Preheat the oven to 375°F. Coat twelve 2 1/2-inch muf- fin cups with nonstickcooking spray or insert cupcake liners. In a large bowl, stir together the flour, cornmeal, baking powder, mustard, baking soda, and salt. Stir in the chicken and make a well in the center.
2 In a 1 -pint measuring cup, stir together the buttermilk, oil, egg whites, and honey. Pour the liquid into the dry ingredients and stirjust until combined.
3 Fill each muffin cup about 3/4 full. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Will keep, wrapped in aluminum foil and refrigerated, for 2 days.
2 In a 1 -pint measuring cup, stir together the buttermilk, oil, egg whites, and honey. Pour the liquid into the dry ingredients and stirjust until combined.
3 Fill each muffin cup about 3/4 full. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Will keep, wrapped in aluminum foil and refrigerated, for 2 days.
Chef
