So, I know I was trying to post at least once per week and I had all intentions of doing so but, after I baked what I was initially going to post, I didn’t think it was worthy of being on the blog :(. The funny thing is everyone loved how it tasted but, I didn’t like the appearance of it. I may not be a professional photographer or all that creative but, I prefer that things are presented in a certain way. (Yes, I am weird) Anyway, Trial and error I guess? I will definitely be posting that soon! So stay tuned.
While hunting for a recipe to try, I came across Buffalo Chicken Egg Muffins, I found this recipe again on the Peace, Love and Low Carb blog be sure to check them out, they really do have some awesome stuff. This recipe was originally posted in the “Breakfast” section, but, I thought why not have them for dinner? I would even go as far as having them for dessert…(Okay, probably not :P) But, who decides what you should have or shouldn’t have at a particular time? It’s my muffins! I can have them when I want too! 😀
Okay…so I got a little carried away there, back to the recipe…
So, this recipe is packed with protein and it is extremely delicious! Perfect for those that may be sensitive to gluten. The muffins itself were soft, light and every bite made me want more of it.
Let me not keep you waiting. Here we go! 😀
What you would need:
Preheat oven to 350° Lightly oil a muffin tin.
In a large mixing bowl, fork whisk eggs. To the eggs, add chicken, blue cheese crumbles, buffalo wing sauce, green onions, celery, garlic, sea salt and pepper. Mix until all ingredients are well incorporated.
Pour mixture into muffin tin. (I got 12 spaces filled, probably because I used a slightly smaller muffin tin, the original recipe got 8)
Bake 20 minutes or until fluffy and golden brown on top.
Prep Time – 15 Minutes
Cook Time – 20 Minutes
Makes 4 servings
Nutrition Facts (This depends on the products that you’ve used, the brands vary)
So this is the recipe, I really hope you give it try and let me know your thoughts.