YOUR SOLIN GENERATED RECIPE
Golden Baked Protein Power Muffins
Savory muffins baked with lean chicken and vibrant spinach, offering a fluffy texture and a golden, protein-packed bite for any time of day.
INGREDIENTS
3.5 oz Cooked chicken breast
0.33 cup Egg whites
0.25 cup Plain non-fat Greek yogurt
0.25 cup Oat flour
1 cup Fresh spinach
0.25 cup Red bell pepper
1 tsp Olive oil
0.5 oz Feta cheese
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Baking powder
PREPARATION
Preheat your oven to 375°F and lightly grease a muffin tin with the olive oil.
Finely dice the cooked chicken breast and roughly chop the fresh spinach and red bell pepper.
In a large mixing bowl, whisk together the egg whites and plain Greek yogurt until the mixture is smooth and well combined.
Add the oat flour, baking powder, garlic powder, sea salt, and black pepper to the wet ingredients, stirring until just incorporated.
Gently fold in the diced chicken, chopped spinach, diced bell pepper, and crumbled feta cheese.
Distribute the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes until the muffins are set and the tops are a beautiful golden brown.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.