Chicken and Asparagus Mini Muffins
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
- Preheat the mini cupcake maker.
- In a bowl, add all ingredients and mix until completely combined.
- Place 1 tablespoon of mixture into each cupcake well and close the lid for 7 minutes.
- Remove using silicone tongs and allow to cool.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook