Chicken muffins (Coconut free, AIP, paleo)

Don't know what to do with leftover roasted chicken? Those chicken muffins will be perfect for a grab and go meal.

I'm back with another muffin recipe: chicken muffins! OK I know 3 muffin recipes in a row is A LOT!! You're probably thinking it's too much and that you've had enough of muffin recipes so I promise you this is the last one (of the year? maybe, I honestly don't know when will be the next one as I have absolutely no plans). So why this new recipe at the risk of putting my readers off my blog?

Because, with Thanksgiving coming up next week I thought this recipe could be interesting for some of you, in order to use up some of the turkey leftovers. And yes, if you are not American and not going to celebrate Thanksgiving you are probably thinking “why am I even reading this? And she says "chicken muffins" and she talks about Thanksgiving???”

Well good news, these muffins can be made either with leftover roasted chicken or leftover roasted turkey. And it doesn't need to be made only after Thanksgiving or after any other holiday. You can make it all year long with chicken (here I say chicken on purpose because I'm not sure anyone eats roasted turkey all year long ??).

Why should you make them all year long? Because they are extremely convenient!! You can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch or dinner, bring them in your lunch box... And they are delicious!

And if you don't own a muffin pan, you can also make this as a loaf instead of muffins.

How to make these chicken muffins

• In a blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
• Cut the chicken (or turkey) into small pieces and chop the tarragon.

• In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
• Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.

• Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).

• Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup. Bon appétit!

Can I freeze these chicken muffins?

Yes, they freeze very well. That's another reason why they are so convenient! Get them out of the freezer before in the morning and they will be defrost when it's time for your luch break. Prepare yourself a salad or a nice hot soup (stored in an insulated lunch box) and voilà, your "to go lunch" is ready!

Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape (yes, beauty is important when it comes to food) and I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your chicken muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after at the latest.

About the sweet potato purée for these chicken muffins

To make this recipe easier, I prepare a big batch of sweet potato puree that I will use for different recipes (either my mashed sweet potato recipe or my sweet potato breakfast bowl or even my fudgy brownies).

And to make sweet potato puree, you can either :

• use a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
• use an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
• use a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.

Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.

Other savory bread or muffin recipes

• Sweet potato and bacon muffins (AIP, paleo)
• Zucchini and pesto muffins (AIP, paleo, vegan)
• Zucchini and tuna bread (Coconut free, AIP, paleo)
• Olive fougasse bread (Coconut free, AIP, paleo)

Chicken muffins (Coconut free, AIP, paleo)

4 from 5 votes

Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: Breakfast, Appetizers, Main dishCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• 1 cup tightly packed (250 g) orange sweet potato purée (or pumpkin purée)

• 1 cup + ⅓ cup (150 g) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)

• ¼ cup + 1 Tbsp (50 g) arrowroot (see notes below for substitutions)

• 1 Tbsp apple cider vinegar (or lemon juice)

• 4 Tbsp extra virgin olive oil

• 1.5 cups (200 g) leftover roasted chicken (or turkey) skin and bones removed

• 4 Tbsp tarragon (fresh or frozen according to the season) you can adjust quantity to your own taste

• 1 tsp baking soda

• Pinch of salt

Instructions

• Preheat oven to 360° F (180° C)
• In a blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
• Cut the chicken (or turkey) into small pieces and chop the tarragon.
• In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
• Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.
• Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
• Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.
  Bon appétit !

Notes

• Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
• If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP and paleo compliant. If you are not on the AIP nor paleo diets you can use potato or corn starch instead of arrowroot.
• After they are cooled, store the muffins in the refrigerator (no more than 2 days in the fridge, otherwise, they will get dry). After storing them in the fridge, you do not need to reheat them. In France, they are eaten at room temperature. But if you prefer them hot, you can reheat them. Though keep in mind that reheating them might dry them out a bit. Take them out of the fridge in advance in order for them to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.

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