Rainbow Chicken, Carrot and Cheese Mini Muffins
Small savory, tender mini muffins made with shredded chicken, grated carrot, sweet corn, and cheese, ideal for little hands and perfect for a fun kids' meal.
Ingredients
- 180 g cooked shredded chicken (skinless ni huesos)
- 80 g finely grated carrot (grated and lightly escurrida)
- 70 g sweet corn (cocido or enlatado, escurrido)
- 90 g mild cheddar cheese, shredded (divided)
- 2 units eggs (at room temperature)
- 120 ml plain yogurt (without sugar)
- 30 ml light olive oil (more a poco for engrasar)
- 120 g all-purpose flour (nivelada)
- 8 g baking powder
- 10 g chopped chives (optional pero recomendado)
- 2 g salt
- 0.5 g ground black pepper (optional, muy poca)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 12-cup muffin pan or line it with oven-safe paper liners.
- 2
In a large bowl, whisk the eggs with the plain yogurt and light olive oil until smooth and combined.
- 3
Add the all-purpose flour and baking powder to the wet mixture. Stir in the salt and ground black pepper as well, mixing gently until no dry spots remain.
- 4
Add the cooked shredded chicken, finely grated carrot, sweet corn, chopped chives, and 70 g of the shredded mild cheddar cheese. Mix until all ingredients are evenly distributed.
- 5
Divide the batter among the 12 muffin cups, filling each one almost to the top. Sprinkle the remaining 20 g of shredded mild cheddar cheese over the tops.
- 6
Bake for 16 to 18 minutes at 190 °C / 375 °F, or until the mini muffins are lightly golden and a toothpick inserted in the center comes out clean.
- 7
Let the mini muffins rest in the pan for 5 minutes. Then remove them and allow them to cool slightly before serving so they are easier for children to hold.
Chef tips
For a softer texture, lightly chop the corn before mixing it in. If making them for very young children, let them cool well and cut each mini muffin in half.
Substitutions
You can replace the cheddar with shredded mozzarella or a mild semi-hard cheese. Chives can be swapped for chopped parsley. Plain yogurt can be replaced with the same amount of light sour cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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