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

Course Main Course, Snack
Cuisine American
Keyword Canned Vegetables, Chicken, Corn, Green Beans, Pancake Mix, Pancakes, Peas
Cooking Method Oven
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 69kcal
Author Recipe from: Sarah Skovran

Equipment

  • Oven
  • 12-Cup Muffin Tin
  • Mixing Bowl

Ingredients

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

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

Calories: 69kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 226mg | Fiber: 4g | Vitamin A: 5396IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg