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Chicken and olive muffins

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.

Notes

TIP: Light Jarlsberg cheese is available in blocks at some local supermarkets, or delicatessens.

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