Cornmeal chicken muffinwiches

6 Servings

Ingredients

Quantity Ingredient
1 pack Corn muffin mix
2 Egg whites or egg substi- tute equal to 1 egg
⅓ cup Skim milk
2 cups (8 oz.) coarsely chopped cooked chicken (cooked without skin)
4 Green onions, sliced
¼ teaspoon Dried sage
Vegetable oil spray OPT.

Directions

FORMATTED BY TRISH MCKENNA

Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions, but use egg substitute or egg whites for the egg and skim milk for the milk. Fold chicken, green onions, and sage into the batter.

Spray 6 muffin cups with the vegetable oil spray or line with paper baking cups. Spoon batter into cups. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Serve warm or chilled. Makes 6 muffins.

NOTE: Can be made in advance and stored in an airtight bag in the freezer for up to two months. Pop a muffin into a lunch bag in the morning and it will be thawed by lunchtime.

Nutritional information per serving: calories - 205, protein - 15 g., total fat - 4 g. (saturated fat - 1 g, polyunsaturated fat - 1 g., monounsaturated fat - 1 g.), carbohydrates - 27 g., cholesterol - 29 mg., sodium - 307 mg. Calories from fat = 18% FROM: The little newsletter that comes with our electric bill.

Recipe from the Amarican Heart Association Cookbook, copyright 1995.

For more information call 1-800-AHA-USA1. Formatted to MM by Trish McKenna on 4/24/97.

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