Easy Chicken and Courgette Savoury Muffins

Easy Chicken and Courgette Savoury Muffins

This recipe is so versatile and flexible. I posted a recipe earlier using the same ingredients for Fritters. Now, I am going to give you information on how to make these Chicken and Courgette Savoury muffins. The only thing that’s different here is the cooking method.

 

Why I love this recipe, Chicken and Courgette Savoury Muffins:

  • I love having muffins, it feels like a treat. I am pretty sure there are a few of you who would agree with me 😉
  • Kids also love eating muffins, you don’t even have to persuade them. Just lay these beauties on the table and they will disappear before you turn around.
  • They are healthy because they contain protein and vegetables
  • It’s oven baked, so hardly any oil used, so again healthy
  • They look absolutely beautiful as a canapés/ snack at a party and people would think you went through so much effort to make these.

 

So, let’s crack on without further ado.

 

Instructions for cooking Chicken and Courgette Savoury Muffins

Cut the chicken into cubes, so it’s to blend in the food processor with other ingredients

Add chicken to the blender

Marinade:

Add spices to the mixture

 

Put the ingredients in a food processor with the chicken

Add courgette to the blender

 

Add an egg to the food processor, which will act as a combining agent.

Add egg to Chicken & Courgette

 

Put the lid on the food processor

Ingredients for the Chicken & Courgette in the blender

 

Blend for about 30 seconds, until all the ingredients are blended but not pureed. You need to have texture and crunch; no one wants pureed food.

Chicken & Courgette being blended

 

Squeeze in a lime juice to the mixture. If the mixture seems wet, then hold off adding the juice.

Add lime juice to Chicken & Courgette marinade

 

Leave the chicken marinade mixture in the fridge to marinate for about 1 hour, at least. I left it overnight, so if you can prepare in advance, I would advise that.

Marinated Chicken and courgette mixture covered by cling film

 

Cooking:

Pregear the oven to 220° Celcius

Get a muffin tray and spray each muffin holes with oil spray or wipe it lightly with oil. This will prevent the chicken mixture sticking to the tray

Oven tray being oiled

 

Pour the mixture to about 3/4 of the muffin holes, to avoid any overspill during cooking.

Chicken & Courgette Muffin being spooned into the tray

 

Spray the top of the mixture, about 1 spray for each hole so the top will crisp up whilst cooking.

Raw Chicken & Courgette Muffin in the oven tray

Place the tray in the middle of the oven for about 25 minutes.

Take it out of the oven and let it cool down before removing the savoury muffins from the tray.

To take the muffins out of the tray, gently slide a butter knife and run along the edges of the muffin holes and the muffin should just come off easily from the tray.

Chicken & Courgette Muffins in the oven tray

 

Enjoy!

Easy, Healthy & Gluten free Chicken and Courgette Savoury Muffin

 

Chicken and Courgette Savoury Muffins

These are delicious, healthy and easy to make savoury muffins. Ideal recipe for a party as a canapés/ snack. Kids will adore these muffins too.

Course Appetizer, Party food, Platter, Snack
Cuisine American, Indian
Keyword Savoury Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Florita Balaskantha

Ingredients

  • 500 g Chicken breasts Chopped into large chunks
  • 1 Courgette grated or finely chopped
  • 1 tsp Chilli paste
  • 1/2 tsp Turmeric powder
  • 1/2 Chilli powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 Garlic chopped
  • 3 Green chillies chopped (if you are making this for your kids, you don’t have to use it or reduce it to maybe 1 chilli)
  • 1/2 Lime juice
  • 2 tbsp olive oil
  • 1 egg
  • Handful of coriander

Instructions

  1. Put all the ingredients in to the food processor. Turn on and blend for about 30 seconds, until all the ingredients are blended but not pureed. You need to have texture and crunch, no one wants pureed food.

  2. Ideally, leave the chicken mixture to marinate overnight but if you are short on time, 1 hour in the fridge should be fine. 

  3. When ready to cook, take the marinade out of the fridge and leave it in the room temperate for about 30 minutes.

    Tips: I find that the meat dries out when they are cooked cold. So always prefer to get them to room temperature before cooking.

  4. Preheat the oven to 220 Celsius

  5. Get a muffin tray. Spray each muffin holes with oil spray or wipe it lightly with oil. This will avoid the chicken mixture sticking to the tray.

  6. Pour the mixture to about 3/4 of the muffin holes, to avoid any overspill during cooking. Spray the top of the mixture, about 1 spray for each hole so the top will crisp up whilst cooking.

  7. Place the tray in the middle of the oven for about 25 minutes.

  8. Take it out of the oven and let it cool down before removing the savoury muffins from the tray.

  9. Serve them on it's own or with ketchup and mayonnaise 

Related Article:

Chicken and Courgette recipe, same ingredients and prep but different cooking method and outcome. Both are delicious.

 

 

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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