Chicken and Green Chile Muffins

Gluten Free
Health score
2%
Chicken and Green Chile Muffins
40 min.
12
128kcal

Suggestions


Are you looking for a delicious and satisfying way to kickstart your day? Look no further than these delightful Chicken and Green Chile Muffins! Perfect for breakfast, brunch, or a quick morning meal, these gluten-free muffins are packed with flavor and nutrition. With a delightful combination of tender chicken, zesty green chiles, and a melty Mexican cheese blend, each bite is a savory treat that will leave you craving more.

What makes these muffins truly special is their versatility. They are not only easy to prepare but also make for a fantastic grab-and-go option for busy mornings. Whether you’re rushing out the door or enjoying a leisurely brunch with friends, these muffins are sure to impress. Plus, they are ready in just 40 minutes, making them a perfect choice for any occasion.

With only 128 calories per muffin, you can indulge without the guilt. The combination of protein from the chicken and the richness of the cheese ensures that you’ll feel satisfied and energized throughout your day. So, gather your ingredients and get ready to whip up a batch of these scrumptious Chicken and Green Chile Muffins that will surely become a new favorite in your household!

Ingredients

  • tablespoons butter 
  • 4.5 oz chilis green chopped canned
  • cup roasted chicken cooked finely chopped
  •  eggs 
  • 0.5 cup milk 
  • oz cheddar cheese shredded
  • 0.5 cup onion sweet finely chopped
  • 1.5 cups frangelico 
  • 1.5 cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • muffin liners

Directions

  1. Heat oven to 425F. Spray 12 regular-size muffin cups with cooking spray. In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender.
  2. In large bowl, stir Bisquick mix and 1 cup of the cheese. In small bowl, stir egg and milk with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion, chicken and chiles.
  3. Divide batter among muffin cups, filling each two-thirds full.
  4. Sprinkle evenly with remaining 1 cup cheese.
  5. Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan.
  6. Serve warm.

Nutrition Facts

Calories128kcal
Protein26.02%
Fat68.18%
Carbs5.8%

Properties

Glycemic Index
3.17
Glycemic Load
0.18
Inflammation Score
-3
Nutrition Score
4.2404347891393%

Flavonoids

Epigallocatechin 3-gallate
0.01mg
Kaempferol
0.08mg
Myricetin
0.08mg
Quercetin
0.97mg

Nutrients percent of daily need

Calories:128.02kcal
6.4%
Fat:9.69g
14.9%
Saturated Fat:4.32g
26.97%
Carbohydrates:1.86g
0.62%
Net Carbohydrates:1.62g
0.59%
Sugar:1.07g
1.19%
Cholesterol:41.56mg
13.85%
Sodium:208.28mg
9.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.32g
16.63%
Calcium:146.72mg
14.67%
Phosphorus:126.48mg
12.65%
Selenium:7.09µg
10.13%
Vitamin B2:0.11mg
6.7%
Vitamin A:304.26IU
6.09%
Vitamin B12:0.36µg
5.96%
Zinc:0.85mg
5.69%
Vitamin B3:1.03mg
5.15%
Vitamin C:3.96mg
4.8%
Vitamin B6:0.09mg
4.68%
Folate:12.07µg
3.02%
Vitamin B5:0.27mg
2.73%
Iron:0.48mg
2.64%
Magnesium:9.97mg
2.49%
Potassium:84.51mg
2.41%
Vitamin D:0.28µg
1.86%
Vitamin B1:0.02mg
1.53%
Vitamin E:0.2mg
1.34%