Description
Savory muffins packed with shredded chicken, fresh zucchini, and melted cheese — perfect for a quick breakfast, snack, or light lunch.
Ingredients
Scale
- 1 cup cooked shredded chicken
- 1 medium zucchini, grated
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk eggs and milk until combined.
- Add flour, baking powder, garlic powder, salt, and pepper; stir until just combined.
- Fold in shredded chicken, grated zucchini, shredded cheese, and green onions. Add red pepper flakes if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until muffins are golden and a toothpick inserted comes out clean.
- Let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Drain excess moisture from the grated zucchini by squeezing it in a clean towel to avoid soggy muffins.
- Use leftover rotisserie chicken for convenience.
- These muffins freeze well — reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg