Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1 cup cooked chicken, shredded (about 150g)
  • 1 cup broccoli florets, finely chopped (about 100g)
  • 1/2 cup grated cheddar cheese (about 50g)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of salt (or to taste)
  • 1 1/2 cups all-purpose flour (180g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk (180 ml)
  • 1/4 cup unsalted butter, melted (60 ml)

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Grease a 24-cup mini muffin pan, or use paper liners.
  2. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
  3. Add shredded chicken, chopped broccoli, cheddar cheese, garlic powder, pepper, and salt to the skillet. Stir until well combined. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together flour, baking powder, and salt.
  5. In a medium mixing bowl, whisk together egg, milk, and melted butter.
  6. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few lumps are fine.
  7. Gently fold the chicken and broccoli mixture into the muffin batter.
  8. Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
  9. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.