BLW Protein Muffins with Chicken and Spinach
These BLW Spinach Chicken Protein Muffins are perfect finger foods for toddlers & babies because they're rich in protein and iron and easy to eat!
Servings 24 muffins
- 2 1/2 cups frozen thawed or fresh corn kernels, divided
- 150 g frozen spinach thawed
- 5 omega 3 eggs
- 1/2 cup melted butter
- 1 cup whole wheat flour
- 1 cup iron fortified baby cereal
- 1 3/4 cups cooked chicken meat chopped finely
- 1 1/2 tsp baking powder
- 1 1/2 cups finely grated cheddar cheese divided
- 3 tbsp ground flax
- 3 tbsp hemp hearts plus more for topping
- Pinch of salt
Preheat oven to 350 F and grease 24 mini muffin tins.
To a food processor, add 1 1/2 cups of corn and spinach and process until fairly smooth. Add to a bowl with the remaining corn kernels, butter, eggs, chicken and 1 cup of cheese.
To another bowl, mix the flour, baby cereal, baking powder, flax, hemp hearts and a pinch of salt. Add the wet to the dry and mix until smooth.
Fill the muffin tins with the mixture and top with the remaining 1/2 cup of cheese and a sprinkle with additional hemp hearts. Bake for 14 minutes or until golden brown on top.
Calories: 149.97kcal | Carbohydrates: 9.9g | Protein: 6.94g | Fat: 9.83g | Saturated Fat: 4.7g | Cholesterol: 57.86mg | Sodium: 112.48mg | Potassium: 167.26mg | Fiber: 1.79g | Sugar: 0.43g | Vitamin A: 1034.24IU | Vitamin C: 1.71mg | Calcium: 85.15mg | Iron: 1.48mg