These muffins are delicious no matter when you eat 'em! They're the perfect match for soup or salad and are also a great nutritious snack on days when you're racing from work to the gym or when the kids need something to eat before their after-school activities.
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
1 tsp (5 mL) dried thyme
2 1/2 tsp (12 mL) baking powder
7 oz. (200 g) cheddar cheese, grated
2 green onions, finely sliced
1 cup (250 mL) green apple, peeled and finely chopped
1 cup (250 mL) baby spinach, finely chopped
1 1/2 to 2 cups (375 mL to 500 mL) cooked chicken, finely chopped
1 cup (250 mL) milk
1/4 cup (50 mL) olive oil
- Heat oven to 350 F (175 C). Grease a muffin pan well. Using a whisk, combine flour, salt, pepper, thyme and baking powder in a large bowl. Stir in cheddar (reserving 1/4 cup (50 mL) to sprinkle on top), green onions, apple, spinach and chicken.
- In a small bowl, whisk together milk, eggs and olive oil. Add wet mixture to flour mixture; stir just until evenly combined.
- Spoon mixture into muffin pan. Sprinkle each muffin with reserved cheese. Bake until golden and a skewer inserted in centre of muffin comes out clean, about 25 to 35 minutes. Transfer to a wire rack. Serve warm or at room temperature with a dollop of hot-pepper jelly, if you wish. Note: These muffins freeze well, so when you have the ingredients on hand, make a double batch. Take one out in the morning, and by lunchtime, it'll be thawed and ready to enjoy!
- Omit chicken for a vegetarian version.
- Substitute smoked salmon or ham for chicken.
- Any semi-soft cheese or combination of cheeses will work in this recipe, so use what you have handy. (Try goat cheese, feta, Monterey Jack or Gruyère.)
- Substitute crunchy pear or cooked corn for apple.
- Swap arugula for spinach.