Veggie Chicken
Muffins
Submitted by Samantha and Scooter
|
Ingredients:
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 |
Directions: 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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