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Preheating your oven is an essential step when baking Cheesy Broccoli Chicken Muffins. It ensures that your muffins rise properly and bake evenly from the start. An adequately preheated oven allows for the optimal chemical reactions necessary for the baking process, which results in a light and fluffy texture. Aim to preheat your oven to 375°F (190°C) for this recipe.

Cheesy Broccoli Chicken Muffins

Discover the delightful world of Cheesy Broccoli Chicken Muffins, a snack that combines convenience with nutrition. Packed with shredded chicken, vibrant broccoli, and gooey cheese, these muffins offer a savory treat that's perfect for any meal—be it breakfast, lunch, or an afternoon snack. Easily made with rotisserie chicken, they save time and are loaded with vitamins and protein. Enjoy them fresh, warm from the oven, or as a meal prep option that keeps well in the fridge.
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Ingredients
  

1 cup cooked, shredded chicken (rotisserie chicken works wonderfully)

1 cup finely chopped broccoli (steamed or raw, your choice)

1 cup shredded cheddar cheese

1/2 cup cooked quinoa or rice (optional, adds a delightful texture)

3 large eggs

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup all-purpose flour (or you can substitute with gluten-free flour)

2 teaspoons baking powder

1/2 teaspoon dried Italian herbs (or your preferred blend of herbs)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lightly greasing it or lining it with paper liners to ensure easy removal of the muffins later.

    Prepare the Broccoli: If you're using raw broccoli, steam it for about 2-3 minutes until it becomes slightly tender but still bright green. If you have cooked broccoli, simply chop it into small, manageable pieces. Set the prepared broccoli aside.

      Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until well combined. Then, add the garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix until everything is nicely blended.

        Combine Ingredients: To the wet mixture, add the shredded chicken, chopped broccoli, cooked quinoa or rice (if you chose to include it), and the shredded cheddar cheese. Stir the mixture gently until all the ingredients are incorporated.

          Sift Dry Ingredients: In another bowl, sift together the flour, baking powder, and dried herbs. Gradually add this dry mixture into the wet ingredients. Use a folding motion to combine them, being careful not to over-mix as this can affect the muffin texture.

            Fill the Muffin Tin: Evenly spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are golden brown, and a toothpick inserted into the center comes out clean.

                Cool and Serve: After baking, let the muffins cool in the tin for about 10 minutes to set. Then, transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, making them great for any occasion!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | Makes 12 Muffins

                    - Presentation Tips: Serve the muffins on a rustic wooden board, garnished with a sprig of fresh parsley for a pop of color, or arrange them in a bright serving basket for a delightful visual appeal.