Chicken Muffins
Chicken fillet, Milk, Egg, Tomato, Onion
Savoury chicken muffins baked with tomato, onion and a splash of milk make a soft, protein-rich finger food that's easy to pack and serve. They're ideal for babies from around 8 months and travel well for snacks on the go. Bake until set and cooked through, then cool before serving.
Ingredients
- Chicken fillet300 g
- Milk2 tbsp
- C1 Egg1 pc
- Tomato (medium)1 pc
- Onion1/4 pc
Instructions
- 1
Blend the chicken fillet and onion in a food processor.
- 2
Add the diced tomato and the egg mixed with milk to the mixture.
- 3
Distribute into muffin tins and place in the freezer. Bake the prepared muffins in the oven at 180°C for 30 minutes. ❄️Thaw before cooking. ⏰Can be stored for up to 180 days, but it is better to eat them quickly due to the onion. The onion may develop a specific smell during long-term freezing, but it is safe to eat.
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