Date posted: 20/03/2018

Potato muffins with chicken meat and cheese

  • Serves 6
  • Timing: 45 mins
Votes: 1 Average: 2


Everyday Favourites medium fresh eggs, lightly beaten 2
Chicken thigh meat 80-100 skinless/boneless, chopped 120g
Everyday Favourites grated mild coloured Cheddar 100g
Arla UHT milk 80ml
KTC sunflower oil 20ml
Parsley, chopped 20g
Everyday Favourites chopped tomatoes 200g
Wheat flour 80g
Salt & pepper to taste 1 pinch


  1. Preheat the oven to 205°C, gas mark 6.
  2. Grease a 12-hole muffin tray lightly with some sunflower oil.
  3. In a bowl, whisk the beaten eggs well with chicken, grated cheese, milk and sunflower oil. Combine mixture with half of chopped tomatoes. Whisk well.
  4. Mix the flour together with mixture and add salt and pepper to taste.
  5. Pour the muffin dough into the tray and top off with the remaining chopped tomatoes and grated Cheddar.
  6. Bake off in the preheated oven until golden (20-25 mins).
Make sure you check out our full Farmstead range of wholesale meats.
Back to Top