Happy Muffin Monday, lovely people! It’s that time of the month again when my Muffin Monday bakers put on their thinking caps and bring you all manner of simple-to-bake deliciousness.
My inspiration often comes from ingredients languishing in my refrigerator or in season/on sale at my local supermarket. This month it’s the former. You see, I am incapable of buying just one rotisserie chicken. Because the wings are my favorite part and, unfortunately my husband feels the same. One wing is just not satisfying so when I buy roasted chickens, I have to buy two at a time. For the extra wings, you know. (If only they would just roast a tray of wings! Pipe dreams.)
Anyhoo, I’ve used the two chickens in a variety meals but ended up with just one breast left. And muffins to bake for Muffin Monday. So I took a leap of faith and put Spicy Chicken Salad Muffins in our group thread, without a single idea of how I would accomplish said muffin.
Then the next day, suddenly, a thought came to me. Have you ever heard of cakes baked with mayonnaise? Apparently they were quite the thing during the 1930s, popularized by Hellmann's. If there are cakes made with mayo, surely there are muffins too, right? A quick peruse through The Google affirmed my guess. There were SO MANY. And my way to spicy chicken salad muffins became clear. Self high-fives all round.
2 cups or 250g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dry mustard powder
Freshly ground black pepper
1 cup or 150g chopped cooked chicken breast
Small handful spring onions, chopped, plus extra for garnish, if desired
1 small red chili, minced
3/4 cup milk
1/2 cup or 125g mayonnaise
Optional: 1 teaspoon olive oil for greasing muffin pan
Preheat your oven to 400°F or 200°C. Grease a 12-cup muffin pan or line it with paper liners.
Combine flour, baking powder, salt, mustard powder and a few good grinds of fresh black pepper in a large mixing bowl.
In another smaller mixing bowl, whisk together the milk, mayonnaise and egg. Add the chopped chicken, spring onions and chili pepper to the mayo bowl and stir well.
Fold the wet ingredients into the dry until just mixed.
Spoon into your greased or lined muffin pan. Top with a few bits of green onion, if desired.
Bake in your preheated oven for 15-20 minutes or until golden brown. I took mine out at about 18 minutes.
Remove from the oven and cool slightly on a wire rack. Serve them warm.
Check out all the other lovely muffins the Muffin Monday bakers have mixed up for you today!
- Cheese and Garlic Muffins from Making Miracles
- Cream Cheese Filled Pumpkin Muffins from Karen's Kitchen Stories
- Fall Harvest Muffins from A Day in the Life on the Farm
- Orange Chocolate Chip Muffins from Palatable Pastime
- Purple Sweet Potato Muffins from Farm Fresh Feasts
- Spicy Chicken Salad Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.