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In today's fast-paced world, finding healthy yet satisfying meal options can be quite a challenge. Enter Cheesy Broccoli Chicken Muffins—these savory bites are not only delicious but also packed with nutrients, making them an ideal choice for anyone seeking a wholesome meal. Combining the goodness of lean chicken, vibrant broccoli, and rich cheddar cheese, these muffins cater to a variety of tastes and dietary preferences, appealing to children and adults alike. Whether you need a quick breakfast on the go, a nutritious snack, or a convenient lunch option, these muffins are versatile enough to fit seamlessly into your daily routine.

Cheesy Broccoli Chicken Muffins

Create a nutritious meal with these Cheesy Broccoli Chicken Muffins! Perfect for busy mornings or a quick snack, these muffins are filled with lean chicken, vibrant broccoli, and rich cheddar cheese. They're easy to prepare and customizable for various dietary needs. Packed with protein and vitamins, these wholesome treats keep you energized throughout the day. Discover the benefits of homemade cooking and enjoy a delicious meal everyone will love!
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Ingredients
  

1 cup cooked, shredded chicken (rotisserie works great)

1 cup finely chopped broccoli (steamed or raw)

1 cup shredded cheddar cheese

1/2 cup cooked quinoa or rice (optional for added texture)

3 large eggs

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup all-purpose flour (or gluten-free flour)

2 teaspoons baking powder

1/2 teaspoon dried Italian herbs (or your choice of herbs)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.

    Prepare the Broccoli: If using raw broccoli, steam it for about 2-3 minutes until slightly tender. If already cooked, chop it into small pieces. Set aside.

      Mix the Wet Ingredients: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.

        Combine Ingredients: Add the shredded chicken, chopped broccoli, cooked quinoa or rice (if using), and shredded cheddar cheese to the wet mixture. Stir until well incorporated.

          Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and dried herbs. Gradually add this dry mixture into the wet ingredients, gently folding until just combined. Avoid over-mixing.

            Fill the Muffin Tin: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 Muffins