Chicken and Vegetable Muffins on a wooden serving board on a light blue table.

Chicken and Veggie Muffins

Recipe from: Sarah Skovran

Ingredients 

  • Oil For greasing muffin tin
  • 1 package Pancake Mix
  • 1 cup Water
  • 1 can Chicken
  • 1 can Vegetables Drained and rinsed

Equipment

  • Oven
  • 12-Cup Muffin Tin
  • Mixing Bowl

Instructions

  • Preheat oven to 350°F. Grease a 12-cup muffin tin.
  • In a medium bowl, combine pancake mix with water.
  • Add chicken and vegetable, mix together.
  • Spoon mixture evenly into muffin tins.
  • Bake for 25 minutes. Allow to cool slightly before removing from muffin tins.

Notes

  • To use a mixture of vegetables, the leftovers from each can be saved in the refrigerator for up to 3 days.

Nutrition

Nutrition Facts
Chicken and Veggie Muffins
Amount per Serving
Calories
 
69
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
54
mg
2
%
Potassium
 
226
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Protein
 
4
g
8
%
Vitamin A
 
5396
IU
108
%
Vitamin C
 
11
mg
13
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Canned Vegetables, Chicken, Corn, Green Beans, Pancake Mix, Pancakes, Peas