Ingredients
Scale
- 1 ½ cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- 2 large eggs
- ½ cup milk (regular or plant-based)
- ¼ cup olive oil or melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and paprika.
- In another bowl, beat the eggs, then stir in the milk and olive oil until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, avoiding overmixing.
- Fold in the shredded chicken, grated zucchini, and cheddar cheese gently until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Allow muffins to cool slightly before removing from the tin.
Notes
1. Squeeze excess moisture from zucchini to prevent soggy muffins.
2. Use rotisserie chicken for convenience and flavor.
3. Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Snacks, Breakfast
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg