CHICKEN AND GREEN CHILE MUFFINS
Enjoy these chicken muffins made with Original Bisquick® mix and Old El Paso® green chiles.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. 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.
- 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.
- Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1 cup cheese.
- Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 189, Carbohydrate 12 g, Fat 2, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg
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Tarieli Jijavadze
[email protected]These muffins are a great way to get my kids to eat their vegetables.
MD Manik Meya
[email protected]I used canned chicken in these muffins and they turned out great.
Maggie Shiku
[email protected]These muffins are perfect for a quick and easy breakfast.
Should Fhg
[email protected]I added some chopped red bell pepper to these muffins and they were even better!
Asif Jan
[email protected]I love that these muffins are a great way to use up leftover chicken.
Saffi Omar
[email protected]These muffins are so easy to make and they are always delicious.
Mesut Omosh
[email protected]I've made these muffins several times now and they are always a favorite.
Nomhle Nkabini
[email protected]These muffins were a hit at my party! Everyone loved them.
Sumaiya Akther
[email protected]I loved these muffins! They were so easy to make and they were so delicious.
Naats Records
[email protected]These muffins were so good! I will definitely be making them again.
Surovi Sourovi
[email protected]I made these muffins in a mini muffin tin and they were perfect for a party appetizer.
Steve r
[email protected]These muffins were a great way to get my kids to eat their vegetables. They loved the chicken and green chiles.
RaJa AnEeS
[email protected]I used canned chicken in these muffins and they turned out great. I also added some chopped green onions.
Kemery Abu
[email protected]These muffins were perfect for a quick and easy breakfast. They were filling and satisfying.
Richard Bowen
[email protected]I added some chopped red bell pepper to these muffins and they were even better! The bell pepper added a nice sweetness to the muffins.
Feeon Best
[email protected]These muffins were a great way to use up some leftover chicken. They were easy to make and they were very flavorful.
Salm Salm
[email protected]I've made these muffins several times now and they are always a favorite. They are so easy to make and they are always delicious.
Draw Waite
[email protected]These muffins were so good! I used a gluten-free cornbread mix and they turned out great. My whole family loved them.
Sunflower-Tie
[email protected]I made these muffins for a party and they were a hit! Everyone loved them. They were easy to make and turned out perfect.
Rh nirov Rasel
[email protected]These muffins were absolutely delicious! The chicken and green chiles gave them a great flavor, and the cornbread batter was moist and fluffy. I will definitely be making these again.