A Perfect Pantry

Ingredients

• 70 grams chicken breast poached, shredded
• 4 asparagus spears snapped, chopped to 1cm pieces
• 3/4 cup self raising flour
• 1 teaspoon flaked salt
• 1 tablespoon olive oil
• 1 x 59g free range egg lightly whisked
• 20 grams chilli pecorino cheese grated
• 1/2 cup milk

Directions

1. Preheat the mini cupcake maker.
2. In a bowl, add all ingredients and mix until completely combined.
3. Place 1 tablespoon of mixture into each cupcake well and close the lid for 7 minutes.
4. Remove using silicone tongs and allow to cool.

This recipe was developed using a Kambrook Appliance.

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