Sunday, March 10, 2013

Splash's Chicken & Sweet Potato Muffins

250 g raw, diced Chicken breast fillet
250 g sweet Potatoes
3 small Carrots
1.5 teaspoons Curry powder (or less if you dont like spicy)
1 Egg
Fresh black Pepper

Directions: 1. Peel the sweet potatoes and cut them into cubes
2. Peel and slice the carrots
3. Place sweet potato and carrots in a microwave safe bowl and mix in the curry powder
4. Cook in microwave until semi soft or for up to 6 mins (depending on your microwave)
5. Put the raw chicken breast in the food processor to mince it
6. Add the sweet potatoes and carrots to the chicken, and mix together in the food processor
7. Add the egg and fresh black pepper, and mix together in the food processor
8. Pre heat a oven at 180°C
9. Put the mixture in a lightly greased 6-muffin tin
10. Bake for up to 20 minutes at 180°C or until cooked
11. Makes 6 muffins

Can be frozen and reheated in a microwave.

Nutritional facts (1 muffin):
Energy: 110 cal
Protein: 12 g

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