Cheese-y Chicken & Chive Corn Muffins (Gluten-Free) (Edit recipe)

yeet.that.wheat

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This super easy and quick recipe is PERFECT for using up that leftover chicken you have in the freezer and is great to meal prep for a busy week. Corn, cheese, chives, and chicken all come together to make a savory delight, which is perfect for breakfast, dinner, or even a quick snack!

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Original Recipe

PREP TIME

40 minutes

COOK TIME

18 minutes

INGREDIENTS

17

Serves: 24

Ingredients

1 cup Cornmeal, medium grain
1 cup Cornmeal, fine grain
2 cups Gluten-Free Flour
0.5 tsp Xanthan Gum, increase to 1 tsp if your GF Flour blend doesn't include already
4 tsp Baking Powder
0.666 cup Cane Sugar
1 tsp Vanilla Paste
0.25 cup Butter, Unsalted
2.5 cups Buttermilk
0.5 cup Plain Greek Yogurt
0.75 cup Rotisserie Chicken, shredded, light meat preferred
2.5 tsp Garlic Powder
2.5 tsp Onion Powder
1 pinch Salt
1 tsp White Pepper
2 cups Sharp Cheddar Cheese, shredded
1 cup Chives, chopped finely

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375° F and grease a muffin tray.
In a large bowl, mix all dry ingredients (both cornmeals, GF flour, xanthan gum, and baking powder).
In a medium bowl, mix together wet ingredients (sugar, vanilla, butter, buttermilk, Greek yogurt).
Slowly incorporate the wet ingredients into the dry and mix until combined.
In a medium bowl, season your chicken with garlic powder, onion powder, salt, and white pepper.
Fold your chives into the muffin batter, followed by the cheese and chicken.
Add additional shredded cheddar on top of muffins before baking.
Pour mixture into a greased muffin pan for 15-18 mins at 375° F.
Let sit for 10 minutes to cool, then move muffins to a wire rack.
Top with a fresh greek yogurt dressing, creme fraîche, or your favorite spicy and sweet sauce!
Enjoy!

Notes

Make sure that your cornmeal is GF, as well as your rotisserie chicken! For this recipe you do not want to use muffin/cupcake liners in the tray! This helps the buttoms become nice and crisp, just like the tops of the muffins.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	10 g
Carbohydrates:	27 g
Protein:	10 g
Cholesterol:	34 g
Sodium:	234 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.