What You Need:
Serves 6 (Makes 12)

1 tbsp. butter
10.6 oz. (300g) chicken breast, cut into 1cm cubes 1⁄2 tsp. dried mixed herbs
1 tsp. garlic paste
1⁄2 tsp. salt
1 tsp. black pepper
8.8 oz. (250g) all-purpose flour
11⁄2 tsp. baking powder
8.4 fl oz. (250ml) milk
1.8 oz. (50g) natural yogurt
One egg
7 oz. (200g) cheddar cheese, grated
2 tbsp. red pepper, diced
2 tbsp. green pepper, diced
2 tbsp. Green onion, finely chopped
3.5 oz. (100g) sweetcorn drained

What You Need To Do:
Preheat the oven to 360°F (180°C). Line a 12-muffin tin with muffin cups, or use a silicone tray.

Melt the butter in a small pot over low-medium heat; add the chicken, mixed herbs, garlic paste, salt, and pepper, and stir to combine. Cover with a lid and cook for 15 minutes, until the chicken is cooked.

Mix the flour with the baking powder in a large bowl. Whisk the milk with the yogurt and egg in a separate bowl, then fold the wet ingredients into the dry ingredients.

Mix well with the cooked chicken, cheese, red and green peppers, green onion, and sweetcorn.

Pour the batter equally into each of the muffin cups and bake in the oven for 30 minutes until golden and a toothpick inserted into the center of the muffin comes out clean.

Remove the tray from the oven and set aside to cool for 10 minutes, then transfer the muffins to a cooling rack. Serve warm.

Store leftover muffins in an airtight container in the refrigerator for 4-5 days.

Makes 12 muffins, allowing 2 per serving.

Prep: 20 mins

Cook: 45 mins

Kcal: 422

Fats(g): 17

Carbs(g): 41

Protein(g): 25

Fiber(g): 7