Fragrant Thai Chicken Meat Muffins

• Servings: 12
• Time: 40mins
• Difficulty: Easy
• Print

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

1. Preheat the oven to 170c. 
2. Spray a non stick muffin tin with spray oil.
3. Mix all the prepared ingredients together till well combined. Fill the muffin tins to the top but no higher. 
4. Bake in the oven for 40 minutes. Check that the muffin’s are fully cooked and firm in the middle. 
5. 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!!

 

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