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A Perfect Pantry

Chicken and Asparagus Mini Muffins

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    • images/stories/recipes/Chicken-and-Asparagus-Muffins.jpg
    • PREP TIME
      5 min
    • COOK TIME
      7 min
    • READY TIME
      12 min
    • SERVINGS
      18 piece

    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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    Guest 23 September 2020

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