Leftover chicken muffin

Leftover chicken muffin

Making breakfast cannot get any easier than this. A very easy way to dress up leftover chicken. These mini meals are excellent to pack in kids’ lunch boxes too.

I make large batches of baking mix and keep in the refrigerator. It makes baking so easy. To make whole-wheat baking mix, combine: 4 cups all-purpose flour ,4 cups whole wheat flour, ¼ cup baking powder, 1 ¹/₃ cup powdered milk , ¾ cup shortening,3 tablespoons sugar and 1 tablespoon salt. I found this recipe in a comment posted by a reviewer in one of those foodie websites, I forgot where.

Start by preheating the oven to 200° C. Grease a 12 muffin pan well. You can make an easy pan release by combining equal volumes of vegetable oil, shortening and all-purpose flour. Combine the baking mix with the buttermilk. Don’t over mix or the muffins will be tough. Drop equally into all the muffin cups. With wet finger, make wells in the middle of the dough. Press a portion of the chicken into each muffin. We had some leftover fajita chicken and it made nice, flavorful filling.  Top with cheese (Usually I use mozzarella cheese to top these muffins. But this time all I had was some processed cheddar cheese) and bake for 12 to 15 minutes or till muffins are golden. Cool for 10 minutes in the pan. Serve warm with tomato and chilli sauce.