Chicken Muffins

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 cloves garlic
• 2 medium onions
• 2 carrots
• 6 boneless skinless chicken breasts
• 2 eggs
• 2 egg whites or 1 egg
• 1/3 cup potato starch or 1/2 cup matzo meal
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon sugar

Recipe

• 1 drop garlic through feed tube of processor while machine is running.
• 2 process until minced.
• 3 cut onions, carrots and chicken in chunks.
• 4 process in batches in processor until finely minced, about 30 seconds.
• 5 combine all ingredients and mix well.
• 6 spoon into 12 sprayed or greased muffin cups.
• 7 smooth the top of each muffin with a spatula.
• 8 bake at 350°f for 25 minutes until golden.
• 9 these reheat and/or freeze well.
• 10 serve hot or at room temperature.
• 11 serve with salsa[bottled or homemade].
• 12 fat saving secrets: substitute 2 pounds lean ground chicken.
• 13 however; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• 14 turkey can be used instead of chicken to reduce the fat content even more.
• 15 mini chicken muffins: bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• 16 they're perfect as hors d'oeuvres, or to put in the kids lunch boxes.