CHICKEN MUFFINS

Muffin is of the origin of the United States and United Kingdom. In case for spicy muffins with the use of chicken, the major ingredient for making the bread is the corn, along with cheese is also added. These are actually quick breads in the shape of a cupcake. Traditionally, these were prepared in the form of dough made with the content of yeast and corn, is lined to the base of the tray, and then added the filling. The other means is to make the mixture of all the contents and filling them in the tray. Both methods are applied these days. These are served in the breakfast or as a side meal.

                                                                         

INGREDIENTS

Chicken 1 cup

All-purpose flour 2 cups

Eggs 2

Salt 1 teaspoon

Black pepper powder 1 teaspoon

Milk 3/4 cup

Vinegar 1 tablespoon

Baking powder 2 teaspoons

Baking soda 1/2 teaspoon

Red chili powder 1 teaspoon

Bullet chilies 2

Cheddar cheese 1/2 cup

Corn 4 tablespoons

Water 4 tablespoons

Sugar 1 teaspoonful

METHOD

·         Cut bullet chilies to pieces, beat the eggs and grate the cheddar cheese.

·         Boil the chicken in 1/2 cup water, add in it 1/2 teaspoon salt and 1 teaspoon ginger garlic paste, cook till all the liquid dries. Allow it to cool down and shred the chicken into pieces.

·         In a bowl, sieve and mix all the dry ingredients, that is, all-purpose flour, salt, black pepper powder, baking soda, baking powder and crushed red chilies powder.

·         You will need butter milk, for this purpose take 3/4 cup of milk, add in it 1 teaspoon of milk, mix well, do not use hot milk otherwise curdling will take place, use milk at room temperature.

·         You will also require sweet corn cream, which you can buy from the utility store, if not then take 4 tablespoons  of corn, add in it 4 tablespoons of water and sugar 1 teaspoonful, cook for 5 minutes, turn off the flame and allow it to cool down. Then grind it in the grinder, use water as necessary. This is now with you sweet corn cream.

·         Add beaten eggs, butter milk, sweet corn cream, cheddar cheese, shredded chicken and bullet green chilies to the bowl containing the dried mixture and mix well until you get the even consistency.

·         Preheat oven at 180⁰C, at gas mark 4, for 15 minutes.

·         Grease the cupcakes tray with oil or butter and place in the mixture.

·         Place them in the oven and cook for 25-30 minutes.

·         Take them out of the oven when they turn golden.  Serve hot.