| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached flour |
| 1 |
c |
Cornmeal |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Mustard — dry |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
c |
Skinless boneless chicken |
|
|
Breast — cooked/chopped |
| 1 |
c |
Buttermilk* — at room |
|
|
Temperature |
| 1/4 |
c |
Applesauce — at room |
|
|
Temperature |
| 2 |
|
Egg whites — whipped |
| 2 |
tb |
Honey |
INSTRUCTIONS
Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour.
In a mixing bowl, combine flour, cornmeal, baking powder, mustard, baking
soda, and salt. In a another mixing bowl, combine chicken, buttermilk,
applesauce, egg whites, and honey. Mix wet ingredients with dry
ingredients just until moistened. Use an ice cream scoop to fill muffin
tins 3/4 full. Bake for 20 minutes.
Recipe By : Reader's Digest Live Longer Cookbook
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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