Chicken Cheese Muffins
12 servings
120 minutes
Chicken muffins with cheese are a unique dish of American cuisine that combines the airy tenderness of a muffin with the rich flavors of chicken and cheese. This recipe is inspired by traditional savory cupcakes but with a meat filling, making it perfect for breakfast or a snack. The combination of tender chicken meat, zesty ranch sauce, and melted cheese offers a rich taste, while cilantro adds freshness. These muffins are convenient to take along, pair well with sauces like salsa, and complement green salad perfectly. Baked in the oven until golden brown, they remain juicy inside and become a favorite at any table.
1
Boil the chicken breasts, cool them down, and cut into pieces.
- Chicken breast: 2 pieces
2
Mix together milk, ranch sauce, flour, and eggs until smooth.
- Milk: 0.5 glass
- Ranch sauce: 0.3 glass
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
3
Chop your favorite greens. In my case, it's cilantro.
- Green: 1 bunch
4
Grate the cheese.
- Grated cheese: 1 glass
5
Mix chicken, cheese, part of the cilantro, and the milk-egg mixture with flour. Don't pour all of the mixture. Imagine you are dressing a salad. The remaining mixture will be needed later. The leftover cilantro will also be useful.
- Chicken breast: 2 pieces
- Grated cheese: 1 glass
- Green: 1 bunch
- Milk: 0.5 glass
- Ranch sauce: 0.3 glass
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
6
Lightly dust the muffin pan with flour. Spoon in the chicken. Add the remaining milk-egg mixture with flour.
- Wheat flour: 0.5 glass
- Chicken breast: 2 pieces
- Milk: 0.5 glass
- Ranch sauce: 0.3 glass
- Chicken egg: 2 pieces
7
Bake in the oven until ready (about 20 minutes) at 180 degrees.
8
Sprinkle the finished muffins with the remaining cilantro on top.
- Green: 1 bunch
9
Chill and serve. They can be perfectly complemented with salsa.