Veggie Chicken Muffins
Submitted by Samantha and Scooter


Jiffy Corn Muffin Mix
1/3 cup canned corn
(drain well and rinse)
1/3 cup cooked chicken
1/2 cup cooked carrots
1 teaspoon cooked rice
1/4 cup cooked peas


Pre-heat oven to 400. Cook, drain and mash carrots, peas and chicken. Set aside. Combine muffin mix with 1/3 water. Add corn, chicken, carrots and peas. Bake until muffins are golden brown. Remove fron pan and cool.Split muffin in the center. Coat a butter knife with peanut butter and slide inside of slit in muffin. Gently press 2 halves together and remove knife.  Coat top of muffin with peanut butter and sprinkle with seeds. Freeze remaining muffins and defrost as needed. 

Scooter loves this recipe and gets excited
when the muffings are cooling. He starts squawking
like crazy. He's spoiled rotten!


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