
Fragrant Thai Chicken Meat Muffins.
These meat muffins are low carb, so easy to make and smell delicious when they are cooking. Keep them in the fridge for a quick snack or grab 2 for a breakfast on the run. They freeze extremely well and can be re-heated easily in the microwave from frozen. For a tasty start to the day I break one of the muffins up and fry with an egg to add extra flavour to a quick scrambled egg.
Credit: foodfactsforhealthyeating.com
Ingredients
- 500g chicken mince
- 2 large eggs
- small handful fresh coriander finely chopped
- small handful fresh mint finely chopped
- 1/2 cup almond meal
- 1 tsp ginger paste
- 2 tsp crushed garlic
- 1 tbsp fish sauce
- juice 1/2 lime
- 1 small sweet potato skin on, small diced
- 1/2 red onion small dice

Directions
- Preheat the oven to 170c.
- Spray a non stick muffin tin with spray oil.
- Mix all the prepared ingredients together till well combined. Fill the muffin tins to the top but no higher.
- Bake in the oven for 40 minutes. Check that the muffin’s are fully cooked and firm in the middle.
- If you wish to freeze them, cool thoroughly and pack into an air tight container. The muffins can be stored frozen for up to 2 months.
Enjoy!!
Copyright 2017 Food Facts for Healthy Eating
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