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