Chicken Muffins from Boiled Fillet
Boiled chicken fillet and eggs provide a protein-rich base, while ghee keeps the muffins tender. The mixture is blended until smooth and baked in individual silicone molds.
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Inventory: Blender
6 kg 666 gram
Servings: 4 (1 serving ≈ 140 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil the chicken fillet (250 g) until done and separate the meat from the bones and cut it into pieces. Melt the ghee (100 g).
Blend the chicken fillet, egg (200 g), melted ghee, table salt (5 g), and black pepper (1 g) until smooth.
Quench the baking soda (2.5 g), add it to the mixture, and mix.
Transfer the mixture to silicone muffin molds.
Bake the muffins at 200°C for 25 minutes, until done.
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