Chicken Zucchini Muffin Recipe
These savoury chicken muffins are filled with shredded zucchini and cheese in a flakey biscuit type muffin.
Course: Dinner, Lunch
Cuisine: American
Servings: 12 muffins
Calories: 184 kcal
Ingredients
- 2 cups Bisquick Mix, just the powder
- ¾ cup milk
- 2 tbsp butter, melted, (or vegetable oil)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 cups chicken, cooked and shredded
- 2 cups zucchini, shredded and squeezed dry with paper towels
- 4 oz. cheese, shredded (about 1½ cups)
- 3 tbsp green onions, sliced
- hot honey, as a drizzle when serving
Instructions
- Preheat the oven to 400 degrees F. Grease a muffin tin or line with paper cups and set aside.
- Combine the Bisquick mix, milk, melted butter, eggs, garlic powder, salt and pepper in a large bowl and whisk together.
- Fold in the shredded chicken, zucchini, cheese and green onions. Scoop the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 20 to 25 minutes, or until cooked through and lightly golden brown on top. Let the muffins cool slightly before running a knife around the edges to loosen and remove. Drizzle the muffins with hot honey if desired (recommended), and enjoy warm.
Notes
Store leftovers in fridge in an airtight container for up to 3 days, in the freezer for up to 3 months. Reheat in air fryer at 375 degrees F. for best results.
Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 552mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 1mg
Keywords: biscuit, zucchini
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