But I thought I'd give it a try. I got so far as to get all the ingredients into the bowl and then ready to spoon into my muffin pan when I just had to stop and fix it. I was about to put meatball mix into my muffin pan and that's just not right. If you're going to call something a muffin you must have batter! So I added a half a cup of soya flour and 100ml of light cream (I'll have black coffee for the rest of the day, I guess). It looked much better. It felt right.
Now they're cooking and it's weird but all I can smell is cinnamon muffins. There's not a bit of cinnamon in the mixture, but I must have impregnated my silicone pan with cinnamony goodness. They've cooked really quick, and they're quite eggy so I was right, they seem more like an omelet in a muffin pan - or it would've been if I hadn't changed the recipe.
How do they taste? Well a bit too salty, but not bad at all! Next time I'll use unsalted chicken seasoning and add the cheese into the individual muffin sections. Here's recipe and pictures:
12 ounce cooked and diced chicken (2 cups)
1/4 cup celery, minced (1 small stalk)
1 teaspoon dry minced onion
1/4 teaspoon pepper
1/2 teaspoon chicken seasoning (or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt)
2 tablespoons pimiento, minced (optional)
2 ounces cheddar, shredded
1/2 cup soya flour
100ml light cream
Mix all ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350 30-35 minutes, until set and lightly browned. Makes 3-6 servings
A quick entering of figures into Fitday tells me the recipe stats approximately:
Not bad for a low carb recipe. Quarter that for per muffin in my makings. And, piggie that I am, I ate them all, two for lunch and the others before dinner. I was really hungry after walking all over town and coast with my new camera toys (I got macro lenses!). Pictures tomorrow.