Chicken and olive muffins
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Ingredients
Egg(s)
3 medium, lightly beaten
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Olive oil
3 tsp
Whole grain mustard
3 tsp
Plain wholemeal flour
90 g
Cornflour
3 tsp
Baking powder
2 tsp
Skinless chicken breast
140 g, cut into 1cm pieces
Pitted green olives
12 individual, pitted and sliced
Green shallot(s)
2 individual, thinly sliced
Light jarlsberg cheese
70 g, grated
Instructions
1
Preheat oven to 180°C. Combine eggs, yoghurt, oil and mustard in a medium bowl. Season with salt and pepper. Fold in flour, cornflour and baking powder. Add chicken, olives, shallots and two-thirds of the cheese. Stir to combine
2
Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds, sprinkle with remaining cheese and bake for 20-25 minutes, until muffins are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.
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