Chicken Meatloaf Muffins

Chicken Meatloaf Muffins

This is one of my favorite recipes from my friend Jamie.  I love to cook up a bunch of these so when I travel or am super busy, I can grab and eat.  They taste wonderful!!!

Chicken Meatloaf Muffins

1/2 tsp. ground cumin
1/2 tsp. dried thyme, crushed

2 tsp. dry yellow mustard

2 tsp. black pepper

2 tsp. McCormick’s Chipotle Pepper Spice (spicy, but key to the recipe)
1 tsp. salt
1 cup quick cooking oats (If you have a gluten issue, use 1C. cooked brown rice)
2 cloves garlic, minced (or 2 tbsp of garlic powder)
1 small onion, finely chopped (I get the pre chopped version or even the frozen – thawed)
2 stalks celery, finely chopped
3 egg whites
1 1/2 – 2 lbs. ground chicken breast (I use 3 packages, may substitute extra lean turkey)

Preheat oven to 375 degrees.

In a large bowl, add cumin, thyme, yellow mustard, black pepper, McCormick’s Chipotle Pepper Spice, salt, oats, garlic, onions and celery.
Mix until well combined.  Next add the ground chicken and egg whites and
mix with your hands until evenly distributed.  Make racquetball size portions
and place in muffin tins, sprayed with non-stick spray.  Bake for 40 minutes.

Yields about18 muffins

Nutrition: 1 muffin

78 calories

2 g fat

4 g carbs

11 g protein

Servings are usually 2 for women and 4 for men.