low carb chicken "muffins"

Name: Low Carb Chicken "Muffins"
Prep time: 15 min
Cook time: 35 min
Yield: 3
Ingredients: 12 ounce(s) can of chicken breast, drained and flaked; 2 - eggs, lightly beaten; 1/4 cup(s) celery, minced; 1/4 cup(s) jicama, chopped; 1/2 cup(s) onion, chopped (red,white or green); 1/4 teaspoon(s) fresh ground pepper; 1/2 teaspoon(s) chicken seasoning*; 2 ounce(s) cheddar, shredded

(1 RATING)

99 Pinches

Linda Howell

Pearland, TX

Updated on Aug 6, 2011

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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prep time 15 Min

cook time 35 Min

method ---

yield 3-6 serving(s)

Ingredients

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

How To Make low carb chicken "muffins"

Step 1

Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350º 30-35 minutes, until set and lightly browned.

Step 2

Makes 6 muffins Can be frozen * Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt
Step 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
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