Chicken Meatloaf Muffins – Jamie Eason
- Number of Servings: 12
Ingredients
1/2 tsp. ground cumin1/2 tsp. dried thyme, crushed2 tsp. dry yellow mustard2 tsp. black pepper2 tsp. McCormick’s Chipotle Pepper Spice (spicy, but really adds a lot of flavour to the recipe)1 tsp. salt1 cup quick cooking oats (100g)2 cloves garlic, minced (I use the minced garlic in a jar/ 2 tbsp or tbsp or the powder)1 small onion, finely chopped (I get the pre chopped version or even the frozen - thawed) = 100g raw onion2 stalks celery, finely chopped = 200g3 egg whites = 100g1 1/2 - 2 lbs. ground chicken breast (I use 3 packages) – Try 24oz cooked chicken breast (= about 1.5lbs)
Preheat oven to 375 degrees.
In a large bowl, add cumin, thyme, yellow mustard, black pepper, McCormick’s Chipotle Pepper Spice, salt, oats, garlic, onions and celery.
Mix until well combined. Next add the ground chicken and egg whites and
mix with your hands until evenly distributed. Make racquetball size portions
and place in muffin tins, sprayed with non-stick spray. Bake for 40 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user AEMCLEOD1.
In a large bowl, add cumin, thyme, yellow mustard, black pepper, McCormick’s Chipotle Pepper Spice, salt, oats, garlic, onions and celery.
Mix until well combined. Next add the ground chicken and egg whites and
mix with your hands until evenly distributed. Make racquetball size portions
and place in muffin tins, sprayed with non-stick spray. Bake for 40 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user AEMCLEOD1.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 14.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.2 g
- Protein: 20.0 g
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