Ingredients
- 2 teaspoons coconut oil, olive oil, butter or ghee, plus extra for greasing.
- 1 small onion, chopped.
- 500 g chicken mince or leftover roast chicken.
- 2 eggs.
- 1 1/2 cup pumpkin or sweet potato puree.
- 3/4 cups frozen peas, thawed.
- 3 sprigs thyme, leaves chopped.
- 1 sprig rosemary, leaves chopped.
- juice of 1/2 lemon.
- 1 clove garlic, minced.
- sea salt and freshly ground black pepper.
Directions
- 1. Preheat the oven to 180°C and grease an eight-hole muffin tray.
2. Heat the oil, butter or ghee in a skillet over a medium heat. Add the onion and sauté until soft (about 3 minutes). Transfer the onion to a bowl and toss in the mince, eggs, 1/2 cup of the sweet potato purée, 1/2 cup of the peas, half the thyme, the rosemary, lemon juice and garlic, then season with a good pinch each of salt and pepper. Using your hands, mix the ingredients together until well combined.
3. Divide the mixture into eight portions and press firmly into the prepared muffin holes. Bake for 25 minutes, or until the meat is cooked through and the tops are lightly browned. Remove from the oven and cool before serving.
4. To serve, place 1 tablespoon of pumpkin or sweet potato puree on each of the meffins and sprinkle with the remaining peas and thyme. These will keep in the fridge for 2–3 days. Or you can freeze them (without the purée or peas) for 2–3 months.
This Roast Chook Meffin recipe is our go-to lunch guide featuring 50 of our best toteable recipes. Making these meffins is a great way of packing extra veggies and protein into your midday meal. You can also batch make and store them in the freezer for a quick snack option!
Ingredients
- 2 teaspoons coconut oil, olive oil, butter or ghee, plus extra for greasing.
- 1 small onion, chopped.
- 500 g chicken mince or leftover roast chicken.
- 2 eggs.
- 1 1/2 cup pumpkin or sweet potato puree.
- 3/4 cups frozen peas, thawed.
- 3 sprigs thyme, leaves chopped.
- 1 sprig rosemary, leaves chopped.
- juice of 1/2 lemon.
- 1 clove garlic, minced.
- sea salt and freshly ground black pepper.
Directions
- 1. Preheat the oven to 180°C and grease an eight-hole muffin tray.
2. Heat the oil, butter or ghee in a skillet over a medium heat. Add the onion and sauté until soft (about 3 minutes). Transfer the onion to a bowl and toss in the mince, eggs, 1/2 cup of the sweet potato purée, 1/2 cup of the peas, half the thyme, the rosemary, lemon juice and garlic, then season with a good pinch each of salt and pepper. Using your hands, mix the ingredients together until well combined.
3. Divide the mixture into eight portions and press firmly into the prepared muffin holes. Bake for 25 minutes, or until the meat is cooked through and the tops are lightly browned. Remove from the oven and cool before serving.
4. To serve, place 1 tablespoon of pumpkin or sweet potato puree on each of the meffins and sprinkle with the remaining peas and thyme. These will keep in the fridge for 2–3 days. Or you can freeze them (without the purée or peas) for 2–3 months.