This recipe makes twelve delicious muffins, allowing two per serving. If you are not fond of cheddar cheese, you can substitute it with a different type of cheese, but make sure they have the same type of texture.

Serves: 6 (makes 12), Prep: 20 mins, Cook: 45 mins

Kcal: 422, Fats: 17g, Carbs: 41g, Protein: 25g, Fiber: 7g

Ingredients

• 1 tbsp. butter

• 10.6 oz. (300g) chicken breast, cut into 1cm cubes

• ½ tsp. dried mixed herbs

• 1 tsp. garlic paste

• ½ tsp. salt

• 1 tsp. black pepper

• 8.8 oz. (250g) all-purpose flour

• 1½ tsp. baking powder

• 8.4 fl oz. (250ml) milk

• 1.8 oz. (50g) natural yogurt

• 1 egg

• 7 oz. (200g) cheddar cheese, grated

• 2 tbsp. red pepper, diced

• 2 tbsp. green pepper, diced

• 2 tbsp. green onion, finely chopped

• 3.5 oz. (100g) sweetcorn drained

Directions

Preheat the oven to 360°F (180°C). Line a 12-muffin tin with muffin cups, or use a silicone muffin tray.

Melt the butter in a small pot over low-medium heat. Add the chicken, mixed herbs, garlic paste, salt, and pepper, and stir to combine. Cover with a lid and cook for 15 minutes, until the chicken is cooked through.

Mix the flour with the baking powder in a large bowl. Whisk the milk with the yogurt and egg in a separate bowl, then fold the wet ingredients into the dry ingredients.

Add the cooked chicken, cheese, red and green peppers, green onion, and sweetcorn and mix well.

Pour the batter equally into each of the muffin cups and bake in the oven for 30 minutes until golden and a toothpick inserted into the center of the muffin comes out clean.

Remove the tray from the oven and set aside to cool for 10 minutes, then transfer the muffins to a cooling rack. Serve warm.

Store leftover muffins in an airtight container in the refrigerator for 4-5 days.