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Chicken Cheese and Zucchini Muffins

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Savory chicken muffins filled with shredded zucchini and cheese in a flaky biscuit-type muffin. High-protein and perfect for quick meals or snacks.

Ingredients

Scale
  • 2 cups Bisquick mix
  • 1 cup shredded cooked chicken
  • 1 cup shredded zucchini
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 375°F (190°C) and grease a muffin tin
  2. In a large bowl, combine Bisquick mix, shredded chicken, zucchini, and cheddar cheese
  3. In another bowl, whisk together eggs, milk, olive oil, salt, pepper, and garlic powder
  4. Fold wet ingredients into dry ingredients until just combined
  5. Divide batter evenly among muffin cups, filling each about 2/3 full
  6. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean
  7. Cool for 5 minutes in the pan before removing to a wire rack

Notes

These muffins can be made ahead and frozen for up to 3 months. Reheat in the oven at 350°F for 10-12 minutes. For extra flavor, add fresh herbs like parsley or chives to the batter.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-cheese-zucchini-muffins/