Summer Recipe: Chicken and Cheese Muffins

These savoury muffins are a brilliant way of using up left over chicken from your Sunday roast, they are so easy to make and are perfect as a snack, lunchboxes or picnics for growing little ones.  

Makes: 12 muffins

Ingredients

* 2 medium eggs
* 150ml milk
* 75g melted butter
* 170g grated cheddar cheese
* 100g cooked chicken
* 1 carrot, finely grated
* ½ tsp oregano
* 250g self-raising flour

Method

1. Preheat the oven to 180C Fan and line a 12-hole muffin tin with silicone muffin cases.
2. Add the eggs, milk and butter to a large bowl and whisk.
3. Add the grated cheese, cooked chicken and grated carrot and mix with a spoon.
4. Finely, add the oregano and flour and mix just enough so that all the ingredients are well combined.
5. Divide the mixture between the 12 muffin cases and bake in the oven for 25 minutes.
6. Allow the muffins to cool for a few minutes in the cases before removing.

These muffins will keep in the fridge for up to 2 days and they can also be frozen, just defrost at room temperature for a couple of hours.

Recipe courtesy of Ciara Attwell, founder of My Fussy Eater. You can find over 500 family-friendly recipes like this in the My Fussy Eater app - packed with meal plans, shopping lists and inspiration to make feeding your family easier than ever.