Low Carb Chicken Muffins Recipe

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Low Carb Chicken "Muffins"

Linda Howell

By
@LindaTxRN

These are great to take to work or school! They can be reheated in microwave or eaten cold. I like them with Salsa, my husband likes them with BBQ sauce.
You could make these in mini muffin pan for appetizers.
Enjoy!


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Comments:

Serves:

3-6

Prep:

15 Min

Cook:

35 Min

Ingredients

12 oz
can of chicken breast, drained and flaked
2
eggs, lightly beaten
1/4 c
celery, minced
1/4 c
jicama, chopped
1/2 c
onion, chopped (red,white or green)
1/4 tsp
fresh ground pepper
1/2 tsp
chicken seasoning*
2 oz
cheddar, shredded

Directions Step-By-Step

1
Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350ยบ 30-35 minutes, until set and lightly browned.
2
Makes 6 muffins
Can be frozen
* Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt
3
Per Muffin: 160 Calories; 9g Fat; 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 2 Muffins: 319 Calories; 19g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net carbs

About this Recipe