Go Back
–+ servings

Classic Buffalo Chicken Meatloaf Muffins with Celery and Carrot

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground chicken
  • 1 medium carrot, peeled and finely grated
  • 1 celery stalk, finely chopped
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ⅓ cup Buffalo sauce, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons finely chopped fresh parsley

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
  • In a large bowl, combine the ground chicken, grated carrot, chopped celery, panko, egg, 2 tablespoons of the Buffalo sauce, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined. Avoid overmixing, which can make the muffins dense.
  • Divide the mixture among the 8 prepared muffin cups, pressing it in lightly without packing it down. Spoon the remaining Buffalo sauce over the tops.
  • Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before removing.
  • Sprinkle with chopped parsley and serve warm.

merknader

Grate the carrot finely and chop the celery small so they soften evenly in the short baking time. For milder muffins, reduce the Buffalo sauce in the mixture and use the remaining sauce lightly on top. Refrigerate leftovers in a covered container and reheat until hot throughout.
Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Box Grater