American · Breakfast
Chicken and Cheddar Ranch Muffins
Savory American muffins made from a buttermilk batter studded with cooked chicken breast, sharp cheddar cheese, and ranch seasoning. Baked until golden and set, then served warm as a portable breakfast or snack.
$3
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
749Calories
63.1gProtein
30.3gFat
57.9gCarbs
4.5gSugar
2.4gFiber
1197mgSodium
363mgChol
15.7gSat Fat
589mgPotassium
287mgCalcium
2.1mgIron
0.7mcgVitamin B12
2.3mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
breakfast
Instructions
1
Prep
Heat oven to 375F, line muffin cups with paper, dice the chicken breast, grate the cheddar, and slice the scallion.
2
Whisk
Combine flour, baking powder, dried dill, garlic powder, onion powder, salt, and black pepper in a bowl until evenly mixed.
3
Fold
Beat egg with buttermilk and melted butter, fold into dry mixture, then fold in chicken, cheddar, and scallion until just combined.
4
Bake
Bake at 375F for 22 minutes until tops are golden and a skewer inserted into the center comes out clean.
5
Rest
Let muffins cool in tin for 5 minutes before turning out.
6
Plate
Turn warm muffins onto a plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked chicken breast
- 80g80g sharp cheddar cheese
- 170g170g all-purpose flour
- 160ml160ml buttermilk
- 22 large eggs
- 56g56g butter, melted
- 2 tsp2 tsp baking powder
- 1 tsp1 tsp dried dill
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp onion powder
- 2 tbsp2 tbsp scallion
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
