Breakfast
Muffins 1. Chicken Pot Pie Muffins
Ingredients:
400 g Cream of Chicken Soup with Herbs
3 packages Crescent Rolls
¾ cup Chicken Broth
250 g Frozen Mixed Vegetables
1 cup Cooked Chicken
Instructions:
Roll out the puff pastry, cut out circles, and place them in muffin tins.
Mix the soup, broth, vegetables, and chicken.
Fill the muffin cups with the mixture and cover with pastry.
Bake at 350°F (180°C) for about 20–25 minutes, or until golden brown.
2. Pizza Muffins
Ingredients:
2 cups flour
2 tsp garlic salt
2 tsp onion powder
1 tsp oregano
2 tsp baking powder
¼ cup grated Parmesan cheese
2 cups whole milk
2 large eggs
Instructions:
Mix the flour, baking powder, Parmesan cheese, and spices.
Add the milk and eggs, and stir to form a batter.
Pour batter into muffin tins, top with salami or cheese as desired.
Bake at 180°C for about 20 minutes.
3. Meatloaf Muffins
Ingredients:
Three breakfast muffins. I bake them in the evening and pack them for the children in the morning as breakfast for school.
