Muffin de Frango

Muffin de Frango is a delightful low-carb Brazilian brunch dish that combines tender chicken with a rich blend of flavors, all baked into a fluffy muffin. Perfect for a protein-packed meal, these muffins are both satisfying and easy to prepare, making them ideal for any brunch occasion.

Ingredients

• Cooked shredded chicken - 200 grams
• Almond flour - 100 grams
• Eggs - 2 large
• Parmesan cheese, grated - 50 grams
• Baking powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped parsley - 2 tablespoons
• Chopped onion - 50 grams
• Garlic powder - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a muffin tin.
2. In a large mixing bowl, combine the almond flour, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, whisk the eggs and then add the olive oil, mixing until well combined.
4. Add the cooked shredded chicken, grated Parmesan cheese, chopped onion, and chopped parsley to the egg mixture, stirring until evenly mixed.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack.

Nutrition

• Calories: 300
• Protein: 28 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle maintenance and recovery.
• Low in carbohydrates, making it suitable for low-carb diets.

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