Wholewheat and oats chicken muffins | How to make Wholewheat and oats chicken muffins

By Priya Mathur  |  1st Dec 2015  |  
5.0 from 1 review Rate It!
  • Wholewheat and oats chicken muffins, How to make Wholewheat and oats chicken muffins
Wholewheat and oats chicken muffinsby Priya Mathur
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

22

1





About Wholewheat and oats chicken muffins Recipe

Wholesome low calorie complete meal.

Wholewheat and oats chicken muffins

Ingredients to make Wholewheat and oats chicken muffins

  • 125 gms boneless chicken breasts (chopped to bite size)
  • 1 small capsicum chopped fine
  • 1 medium onion chopped fine
  • 1/2 tsp black pepper powder
  • 1/4 tsp dried thyme leaves
  • 1 cube of cheese grated (I used Amul cheese cube)
  • 1/4 cup water
  • 1 tbsp olive oil or any regular vegetable oil
  • salt to taste
  • 1/2 cup wholewheat flour
  • 4-5 tbsp oats (lightly dry roasted in a pan for 3-4 minutes)
  • 1 egg
  • 1/2 cup milk
  • 3/4 tsp baking soda
  • 2 pinches of salt for the batter

How to make Wholewheat and oats chicken muffins

  1. Heat oil in a non stick pan, add chicken pieces and saute on medium flame till they are not pink anymore. This will take around 2-3 minutes.
  2. Add the onion, capsicum, salt, black pepper powder and thyme. Mix well and again saute for a minute or two.
  3. Add water and cook on a medium flame till chicken is done and all the water evaporates. Boneless chicken breast tends to overcook and get chewy very soon so this will take only 3-4 minutes.
  4. My test for the chicken is that I was able to break the pieces easily with the wooden spatula I was using. The chicken will cook further in the oven so it need not be over cooked.
  5. Take the pan off the flame and add the grated cheese. Mix well and while mixing break down any large pieces of chicken to small bits.
  6. For the batter, sieve together wholewheat flour and baking soda once and then add salt, 3/4th oats and the egg. I used a fork to mix the batter as I didn't want to over beat it.
  7. Keep adding milk till you get a ribbon like consistency just like you would need for a cake.
  8. I used my favourite tart moulds to make the muffins but you can always use your muffin tray as well. Lightly grease whatever mould you are using with olive oil or any vegetable oil.
  9. Pour 1 tablespoon of the batter first in the mould, then 1 tablespoon of the chicken mix and then another tablespoon of the batter. Sprinkle some oats on top for garnishing.
  10. Bake them in the middle rack in a preheated oven for 20 minutes at 190°C. Do the toothpick test after 15 minutes when you see that the edges have browned and if it comes out clean then you can take them out else give them 5 more minutes.
  11. Demould and cool them on a wire rack before storing in any container.

My Tip:

Taste best with mustard sauce ketchup. Two points to note here, the mould should be filled only 3/4th thus giving enough space for the muffin to rise. Second adding oats in the batter gives it a crunch but oats soak up moisture and so does wholewheat flour. So in case while filling up the moulds, you feel that the batter is getting thick then it can be corrected by adding a tsp of milk.

Reviews for Wholewheat and oats chicken muffins (1)

aliza singh2 years ago

Wow chicken muffins, very unheard of but I would surely love to try it out :)
Reply