Recipe: Honey Chicken Muffins

Honey Chicken Muffins
rec.food.recipes/LeiG/1996
Source: Reader's Digest
Makes 12 muffins

This is a meal in muffin. Just store in the freezer, wrapped in foil, then pop them into your lunch bag in the morning. They will be thawed by noon.

cup cake liners
1 cup unsifted all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon dry mustard
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped cooked chicken (8 oz)
1 cup buttermilk
1/4 cup vegetable oil
2 large egg whites or Just whites
2 tablespoons honey

Preheat the oven to 375F. Insert cupcake liners in muffin cups.

In a large bowl, stir together the flour, cornmeal, baking powder, mustard, baking soda and salt. Stir in the chicken and make a well in the center.

In a 1-pint measuring cup, stir together the buttermilk, oil, egg whites, and honey. Pour the liquid into the dry ingredients and stir just until combined. Fill each muffin cup about 3/4 full.

Bake for 20 minutes or until a cake tested comes out clean. Will keep, wrapped in aluminum foil and refrigerated for 2 days.