Wholewheat and oats chicken muffins

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.

Add the onion, capsicum, salt, black pepper powder and thyme. Mix well and again saute for a minute or two.

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.

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.

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.

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.

Keep adding milk till you get a ribbon like consistency just like you would need for a cake.

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.

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.

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.

Demould and cool them on a wire rack before storing in any container.