These chicken muffins will be an unexpected and delightful surprise for any kids!!
What a great treat for birthday parties!
½ cup of oil (sunflower or peanut)
2 medium onions, chopped
3 green onions, chopped
3 skinless, boneless chicken thighs
2¼ cups of flour
1 tablespoon of baking powder
1 tablespoon of lemon juice
1-2 tablespoons of lemon rind
½ cup of sour cream
½ cup plain yogurt
Salt and pepper to taste
Preheat the oven to 190°C/374°F.
Oil a 12-cup cupcake pan.
Sautée the onions and green onions with some of the remaining oil in a skillet on the low heat, stirring frequently.
Remove from the heat, lift out the onions and set them aside on a plate.
Heat a little more of the remaining oil in the skillet.
Chop the chicken thighs into small pieces and cook on the medium heat for 5 minutes.
Sift the flour and baking powder at the same time, into a large mixing bowl. When you do it that way, you're also adding air to it, and it rises better when baking, and is much softer as well.
In another bowl, add 2 lightly beaten eggs, the rest of the oil, lemon juice and lemon rind.
Add the sour cream and yogurt to the beaten eggs, mixing them all together.
Add the egg and sour cream mixture to the flour mixture, gently stirring in the onions, green onions and the chicken pieces!
Season with some salt and pepper, just to taste.
Don't over stir! It's OK for the batter to be a little lumpy!
When all is ready, add the mixture evenly into the cup cake pans, and place into oven.
Bake them for 30 minutes - they're ready when they have a nice, appetizing golden color!
Remove from oven and serve warm!
For an added treat serve with my dipping sauce!!