Mini Chicken Pot Muffins

Mini Chicken Pot Muffins

For the "Dough"

2 eggs + 1 egg whites
1 cup any milk (I used unsweetened almond)
4 tbsp shredded or grated cheese, I used parmesan (May leave out)
2/3 cup of amaranth flour
2/3 cup of oat flour
2 tbsp ground golden flaxseed
2 tbsp olive oil
3 tsp salt
1 tsp baking powder

For The Filling:

1 cup cooked, shredded chicken
4 cup cottage cheese or Greek yogurt (mascarpone or low fat cream cheese works too!)
8 large green olives,roughly chopped
1 roma tomato, chopped
½ cup chopped bell pepper
2 tbsp chopped onion
Salt and pepper to taste
Light sprinkle of Cumin and curry

Optional: for added kick and favor

1 chopped green chile
1-2 tbsp shredded low-fat Mexican cheese blend
Cinnamon, a touch if you dare (I actually did it by mistake because all my spices were together and it tasted delicious in the end!) .
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HOW:

Preheat oven to 350 deg.

Prepare a 12 muffin pan (I prefer silicone molds for this one or use cupcake liners.) Blend all dough ingredients in the blender until well mixed except for baking powder. Add that at the end and mix in gently. Fill cupcake tins ¼ of the way.
Mix all filling ingredients together with a wooden spoon. Add about 1 tbsp of filling to each tin and end with the rest of the dough on top covering the filling. Optional: sprinkle tops of muffins with a dash of salt, pepper and tiny bit of shredded cheese for a golden finish.
It takes about 40 minutes to cook ao make sure you flip them half way in the oven so they cook evenly. It’s ready when the toothpick comes out clean! It is just delicious! You can modify the filling to your taste!