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Monday, November 3, 2014

Chicken Muffins

Muffins are traditionally served as a light breakfast with tea, coffee or milk. As such the variety of muffins available is only restrained by the imagination and naturally, taste. On a personal note my favourite is a carrot muffin, yours may be blueberry, cranberry and lemon, pumpkin spice or something else. Though stop a moment, have you ever thought of a dinner muffin? Particularly a chicken muffin? At this moment you may be thinking something is seriously wrong with such a question, yet the idea is somewhat tantalising.

A chicken muffin is not a traditional style of muffin where flour is used as the main ingredient. Instead this muffin's number one ingredient is ground chicken, then seasoning, a little bread crumbs and an egg for binding. The mixture is cooked in muffin tins and presented on a plate with either your choice of vegetables or a combination of regular potato and yam as a mash. A sauce may be prepared with some onions and mushrooms cooked with white wine and some cream, to help bridge the textures and flavours between the starring entry and its side presentation on a plate.

As a chef, many years ago when I was still training in Europe my teachers were active and well respected chefs of their time. Presentation and adventure was always a part of cooking, whether for oneself or the public. Even so the plate was not considered as simply a portable canvas with little substance other than some Pollack splashes and drizzles. So imagine serving your family or friends a plate with these aromatic and tasty chicken muffins, garnished with some fresh herbs, whatever accompanying side you choose and a glass of wine, or juice for the young ones. Adventure and taste will combine to bring a smile of satisfaction.


1 lb mushrooms sliced
1 1/2 ground turkey or chicken
1/2 cup chopped onions
1/2 cup bread crumbs
1 egg, lightly beaten
2 tbsp soy sauce or teriyaki
2 tsp grated fresh ginger
4 cloves garlic, minced
2 tbsp oil
1 large onion, sliced

Chop mushrooms for 1 1/4 cups – set rest aside.
In a large bowl combine chopped mushrooms, turkey, chopped onion, bread crumbs, and egg,
I tbsp soy sauce, ginger and 1/2 garlic.
Divide mixture into 12 muffin cups.
Bake at 350° for 25 – 30 minutes or until juices are clear.
Heat oil, cook onion slices for about 5 minutes, add remaining mushrooms
and cook for 8 minutes stirring regularly.
Stir in remaining soy sauce and garlic and heat through for 1 minute.

(Makes 16 – 18 medium muffins)

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