You’ve got about a half cup of cooked chicken left over from last night’s dinner. Not enough to feed a family for leftovers. Or is it?
Why not try using your leftovers to make something totally new? These unique savory muffins are packed with aromatic Mexican spices, sweet corn, and a touch of cheese that come together to make an all-in-one, savory handheld treat. Perfect for the lunchbox.
Who said good things don’t come in small packages?
Cooking spray
⅓ cup whole-wheat flour
⅓ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon salt
1 large egg, whisked
⅓ cup milk
1 tablespoon tomato paste
½ teaspoon honey
⅓ cup shredded Mexican blend cheese (Cheddar and Monterey Jack)
¼ cup fresh or frozen corn kernels
½ cup diced cooked chicken
1. Heat the oven to 375°F and spray a muffin tin with cooking spray.
2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin, and salt.
3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the chicken.
6. Fill each muffin cup ⅔ full of batter.
7. Bake for 15 minutes, or until lightly brown.
8. Serve warm or at room temperature.
CHRISTY: I make my nineteen-month-old your Mexican Muffins on a regular basis. He loves them so much, and I love that he’s getting loads of nutrients packed into one little muffin!
RISA: My three-year-old loves the Mexican Muffins with guacamole and salsa to spread on them. It’s the meal he asks for any time he has a friend over for lunch.