Chicken & Cheese Lunchbox Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium eggs
- 150 ml milk
- 75g melted butter
- 170g grated cheddar cheese
- 100g cooked chicken
- 1 carrot, finely grated
- ยฝ tsp oregano
- 250g self raising flour
Method
- Preheat the oven to 180c fan and line a 12 hole muffin tin with silicone muffin cases.
- Add the eggs, milk and melted butter to a large bowl and whisk.
- Add the grated cheese cooked chicken and grated carrot and mix with a spoon.
- Finely, add the oregano and flour and mix just enough so that all the ingredients are well combined.
- Divide the mixture between the 12 muffin cases and bake in the oven for 25 minutes.
- Allow the muffins to cool for a few minutes in the cases before removing.