Chicken & Sun-dried Tomato Muffins

Cheesy, herby and full of flavour, these savoury muffins are perfect for picnics, lunchboxes or on-the-go bites.

Makes 9

Ingredients:

6.3 oz. (180g) all purpose flour

1 tsp. baking powder

pinch of salt

pinch of black pepper

1.7 fl oz. (50ml) olive oil

3.4 fl oz. (100ml) milk

3 eggs

5.3 oz. (150g) cooked chicken,

chopped

3.5 oz. (100g) sun-dried

tomatoes, chopped

2.1 oz. (60g) ricotta cheese

6 leaves of basil, sliced

Method:

Preheat your oven to 350°F (180°C). Prepare a muffin tin with

paper liners or use the silicone muffin tray.

Mix the flour, baking powder, salt & pepper in a bowl. Add the olive

oil, milk and eggs and whisk to combine.

Fold in the cooked chicken, sun-dried tomatoes, ricotta and basil.

Mix well and divide the batter equally between 10 muffin cases.

Bake the muffins in the preheated oven for 15 minutes. Once

baked, place the muffins onto a wire rack and serve warm or cool

for later.

Store leftover