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Chicken Muffins



So, here is the story.
I Follow this lady on Social Media, her name is Gabriela Pugliesi, google her if you want.

She is all about fitness.
She is always eating these chicken muffins and the other day she gave the recipe away. It's all a bit messy (Maybe she doesn't want to give it properly hahahah) but nevertheless, inspired on her recipe, I made these last night.

Although it's missing a bit of salt and pepper, they are pretty good.
Less than 150 calories each.

It is a little bit of work, but nothing crazy.



      

Yelds around 24 muffins.

You will need
 - 500g of chicken breast, cooked and shredded. Go heavy on the seasoning
 - 230g of Oats, made into flour (The original recipe says 340g, but I put less and added some potato starch
 - 140g Potato Starch
 - 50g of Corn Starch (Or whatever,I just added in the end cause I thought the mixture was too thin, so don't put it if you don't need)
 - 20ml olive oil
 - 2tbsp chia seeds
- 130ml of water or Chicken Stock
- 250ml of water
- 2 tbsp sugar (I used coconut)
 - 25g of Fresh yeast or 10/12g of Dry yeast
 - 350g sweet potato - cooked with or without skin - mashed with a fork a bit
 - 7 eggs
 - Oil Spray  or muffin cases

Method:
Pre-heat oven to 180º.
Ok, first thing, add the chia seeds to the 130ml of water or chicken stock, to start thickening up. Reserve.
In a separate bowl, mix sugar, 250ml of water and yeast. Mix and reserve so it has time to activate (If it doesn't foam in 5 min, throw it away and start this step again).
In a blender, or mixer, mix eggs, oil, sweet potato until combined. Add Chia mix and mix it again.
In a big bowl add oats and potato starch, give it a quick mix to make sure no lumps are in there.
Make a wheel in the middle and add the liquid. Mix it well.
Add chicken, mix it well.
Add yeast (proven yeast)
Here, if too thin, I added a bit of corn starch.

Mix it again. Divide in prepared muffin tins, and bake for around 40 t0 45 min until they are cooked.





Vic Lic

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