American · Lunch
Buffalo Chicken Savoury Muffins (Keto)
Shredded chicken thigh folded through an almond-flour and egg batter bound with cream cheese and sharp cheddar, spiked with buffalo hot sauce and butter, then baked into savoury muffins. Crumbled blue cheese and scallion finish each cup. Served warm with a cooling sour cream dip alongside.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
841Calories
58.9gProtein
60.1gFat
11.6gCarbs
3.4gSugar
5.3gFiber
2216mgSodium
649mgChol
24.7gSat Fat
420mgPotassium
380mgCalcium
2.8mgIron
1.2mcgVitamin B12
4.1mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Heat the oven to 375F (190C) and line 4 cups of a muffin tin with paper liners.
2
Whisk
Whisk the eggs, softened cream cheese and melted butter in a bowl until smooth with no cream cheese lumps.
3
Fold
Fold in the almond flour, baking powder and salt, then stir through the hot sauce, chicken, grated cheddar and half the blue cheese.
4
Bake
Spoon the batter into the cups and bake at 375F (190C) for 22 to 25 minutes until the tops spring back and a skewer comes out clean.
5
Plate
Turn the muffins out, scatter the remaining crumbled blue cheese and sliced scallion over the tops and serve warm with the sour cream alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup96g almond flour
- 44 eggs
- 3 oz86g cream cheese, softened
- 2 oz56g sharp cheddar cheese
- 1.4 oz40g blue cheese
- 6 tbsp90ml buffalo hot sauce
- 2 tbsp28g butter, melted
- 1 tsp1 tsp baking powder
- 22 scallion
- 4 tbsp60g sour cream
- a pinch of salt
