Chicken Meatloaf Muffins – Jamie Eason
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chicken Meatloaf Muffins – Jamie Eason calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 tsp. ground cumin
1/2 tsp. dried thyme, crushed
2 tsp. dry yellow mustard
2 tsp. black pepper
2 tsp. McCormick’s Chipotle Pepper Spice (spicy, but really adds a lot of flavour to the recipe)
1 tsp. salt
1 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 onion
2 stalks celery, finely chopped = 200g
3 egg whites = 100g
1 1/2 - 2 lbs. ground chicken breast (I use 3 packages) – Try 24oz cooked chicken breast (= about 1.5lbs)
Directions
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.