Low Carb Chicken Muffins
Delicious and healthy low carb muffins packed with protein from ground chicken, cheese, and colorful veggies, perfect for any meal.
Ingredients
Main Ingredients
- 2 lbs. ground chicken The star ingredient, providing protein.
- 16 oz. frozen mixed vegetables Adds color and nutrients.
- 3 cups cheddar cheese (grated) Provides a cheesy richness.
- 1/2 cup Parmesan cheese (grated) Adds a nutty flavor.
- 2 large eggs (beaten) Acts as a binder.
- 3 Tbsp. Worcestershire sauce For a tangy depth.
- 1 1/2 tsp. garlic powder Infuses aromatic essence.
- 1 1/2 tsp. onion powder Adds mild sweetness.
- 1 1/2 tsp. salt Enhances flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground chicken and frozen mixed vegetables and mix until evenly distributed.
- Sprinkle in the cheddar and Parmesan cheeses, followed by beaten eggs and Worcestershire sauce. Stir until well combined.
- Add garlic powder, onion powder, and salt. Mix gently until everything is blended.
Cooking
- Grease a muffin tin with a little oil.
- Scoop the chicken mixture into each muffin cup, filling them about two-thirds full.
- Bake in the preheated oven for about 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
Serving
- Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.
- Serve warm or store for later enjoyment.
Notes
These muffins are freezer-friendly and store well in an airtight container for up to 4 days. Reheat in the oven or microwave for best results.