Chicken Pot Pie Muffins

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Chicken Pot Pie is an especially comforting comfort food in the form of a muffin. Even to those who did not grow up with the pot pie as a staple, these muffins are reminiscent of the moist buttery biscuit that generations of Americans have loved.

This recipe is full of nutrients in the form of chicken, cheese and vegetables. The possibilities of vegetables are endless. Go heavy on the peas if your kids love peas. At first, my kids questioned the blatant vegetables on top, but the buttery flavor of the muffins won them over and I’m not sure they even realized the muffin was made of…chicken.

As these muffins come right out of the oven, rub a small pat of butter over the tops. Serve these muffins warm from the oven with a pat of butter. Store leftovers in the refrigerator or freeze.

Enjoy!

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Chicken Pot Pie Muffins (makes 12)

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp pepper
1 1/4 cup milk
1/4 cup butter, melted and cooled
1 large egg
2/3 cup Parmesan cheese, shredded
1 cup rotisserie chicken, shredded
1 cup frozen mixed vegetables, thawed

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, salt, and pepper.
3. In a separate large mixing bowl, whisk together the milk, egg, and butter.
4. Pour wet ingredients over dry ingredients and stir until just combined.
5. Fold in cheese, chicken, and vegetables (reserve about a tablespoon of vegetables for sprinkling on muffin tops). Do not over-mix batter or muffins will become hard.
6. Distribute chicken mixture into the muffin-pan cups.
7. Sprinkle about a tablespoon of vegetables on tops of batter.
8. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

24 Karat Muffins

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Yes it’s true, a 24 karat muffin counts as a serving of vegetables! I grew up eating carrot cake at my Grandma and Zayda’s. This recipe is a family heirloom now transformed into muffins. Loaded with tasty ingredients like pineapple, golden raisins, and walnuts, the combination of carrot and pineapple is wonderfully fresh. Thanks to this recipe, my son has discovered a love of golden raisins.

These muffins are so moist and delicious, you don’t need icing!

*Note: Omit walnuts and raisins for young children. To make a full-size cake, bake for 50 minutes.

24 Karat Muffins (makes 24)

4 eggs
2 cups sugar
3 (4 oz.) jars of carrot baby food
3/4 cup canola oil (or saflower or peanut oil)
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup walnuts, chopped
1 cup white raisins
1 tsp vanilla extract
1 small can (8 oz) crushed pineapple (1 Cup)

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a mixing bowl, mix eggs and sugar for 3 minutes. Add carrot baby food and oil.
3. In a separate bowl, sift together flour, baking soda, salt, cinnamon.
4. Add flour mixture to egg mixture (reserve a tablespoon to mix with raisins or nuts)
5. In a separate bowl, dredge walnuts and raisins in flour mixture.
6. In a separate bowl, mix vanilla and pineapple.
7. Add everything together, mixing walnuts and raisins in last.
8. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
9. Bake for 20 minutes.

Chocolate Avocado Muffins

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Trust me, you are going to want to eat these muffins morning, noon, and night, whether you like avocado or not. If the rich, deep chocolate flavor is not reason alone, the healthful properties of these muffins add more fuel to a daily diet of avocado in a chocolate muffin. These muffins are unbelievably rich; your kids will detect no hint of green.

Fun Facts about Chocolate and Avocado

-Both chocolate and avocado are full of antioxidants. In fact, avocados are among the most antioxidant-rich foods.

-Fat is an important part of a healthy diet, especially for children. The healthy fat of the avocado helps lower cholesterol.

-Avocados are an excellent source of fiber and folic acid. They contain several kinds of carotenoids, including lutein, which is essential for eye health.

-Aside from being irresistibly delicious, chocolate contains serotonin, which stimulates endorphin production, which gives a feeling of pleasure.

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Sink your teeth into these muffins!

Chocolate Avocado Muffins (makes 18)

1 avocado, ripe
1 cup sugar
3 large eggs
3/4 cup canola oil or unsalted butter, melted and at room temperature
1 Tbsp vanilla extract
3/4 cup milk
2 2/3 flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/2 tsp salt
2 cups frozen raspberries (optional)
1 cup chocolate chips (optional)

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a mixing bowl, mix avocado and sugar together until smooth. Add eggs, butter, vanilla, and milk.
3. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
4. Add wet ingredients to flour mixture, mixing just until moistened.
5. Fold in optional ingredients (raspberries or chocolate chips or both).
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 20 minutes or until toothpick inserted into the center of a muffin comes out clean.

Green Monster Smoothie Muffins

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My kids won’t touch spinach, but in a muffin, anything goes. I personally never got into the smoothie rage. I don’t like drinking my food and my kids are scared of monsters.

These super green muffins are sweet-like-cake and packed with protein and vegetables. Plus, calling anything “monster” piques a child’s interest.

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Green Monster Smoothie Muffins (makes 12)

3 ripe bananas
2 cups baby spinach
1 6oz container greek yogurt
1 Tbsp peanut butter
1 Tbsp honey
¾ cups flour
6 Tbsp sugar
1 egg
1/8 cup canola oil
½ tsp baking soda
½ tsp cinnamon
1/8 tsp salt

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a blender, puree the bananas, spinach, yogurt, peanut butter and honey.
3. In a medium bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the dry ingredients and mix well.
5. Spoon batter into prepared muffin cups.
6. Bake for 20 minutes, or until a knife comes out clean.
7. Allow muffins to cool before removing them from the pan.

 

Crustless Quiche Muffins

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In an attempt to tempt Michael to try spinach, I decided to mix the “loathed” vegetable with one of his favorite foods: eggs. Not only did he approve, but he gobbled down two! This recipe is also great for serving to last-minute company.

These individual, crustless quiches are perfect on-the-go meals. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also really versatile – this version features spinach and a combination of cheddar and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added!

Note: Crustless quiches can be placed in a large ziplock bag or individually wrapped and frozen.

Crustless Quiche Muffins (makes 12)

4 large eggs
1 cup (or 1 10oz box) frozen chopped spinach or other vegetable
3/4 cup shredded cheese (I use a combination of mozzarella and Cheddar)
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. Mix all ingredients together in a large bowl.
4. Spoon mixture into the cupcake liners until 3/4 full.
5. Bake for about 25-30 minutes.

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