Chicken Muffin, Spicy

By MarieR

Ingredients

• 4 ounces cooking oil
• 2 medium onions chopped
• 3 medium scallions chopped
• 1 small red chili pepper, seeded finely chopped
• 3 medium chicken thighs, boneless, skinless chopped into small pieces
• 1 teaspoon paprika
• 2 1/4 cups (10 1/2-ounces) self-rising flour
• 1 teaspoon baking powder
• 2 large eggs
• 1 tablespoon lemon juice
• 1 tablespoon lemon rind (zest)
• 1/2 cup (4-ounces) sour cream
• 1/2 cup (4-ounces) plain yogurt
• salt and pepper

Details

Servings 1

Preparation

Step 1

1 Oil a 12-cup muffin pan with oil. Heat a little of the remaining oil in a skillet, add the onions, scallions, and chile, and cook over low heat, stirring constantly, for 3 minutes. Remove from the heat, lift out the onions, scallions, and chile, and set aside. Heat a little more of the remaining oil in the skillet, add the chicken and paprika, and cook, stirring, over medium heat for 5 minutes. Remove from the heat and set aside.
2 Sift the flour and baking powder into a large mixing bowl. In a separate bowl, lightly beat the eggs, then stir in the remaining oil and the lemon juice and rind. Pour in the sour cream and the yogurt and mix together. Add the egg mixture to the flour mixture, then gently stir in the onions, scallions, chile, and chicken. Season with salt and pepper. Do not over stir the batter—it is fine for it to be a little lumpy.
3 Divide the muffin batter evenly among the 12 cups in the muffin pan (they should reach the top), then transfer to a preheated oven, 375 degrees F. Bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm, or place them on
a cooling rack and let cool.