Spicy Chicken Cheesy Muffins

Ingredients

• 2 cups cooked chicken breast, finely diced or shredded
• 1½ cups shredded cheddar cheese (reserve ¼ cup for topping)
• ¼ cup almond flour
• 2 tablespoons coconut flour
• 4 large eggs
• ¼ cup sour cream
• 3 tablespoons butter, melted
• 2 tablespoons cream cheese, softened
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced (adjust to taste)
• 2 green onions, thinly sliced
• 1 tablespoon honey (optional, balances the heat)
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adjust to preferred spice level)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with silicone or paper liners. Grease each cup if necessary.
2. Prepare the chicken by shredding or dicing it finely. If using rotisserie chicken, shred it and measure out 2 cups packed.
3. Dice the red bell pepper and jalapeño, mince the garlic, and slice the green onions. Set aside.
4. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, smoked paprika, chili powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
5. In a large bowl, beat the eggs until frothy, then add the melted butter, softened cream cheese, sour cream, and honey (if using). Mix until smooth.
6. Add the dry ingredient mixture to the wet ingredients and stir until just combined. Fold in the chicken, bell pepper, jalapeño, garlic, green onions, and 1¼ cups of shredded cheddar cheese.
7. Spoon the mixture into the muffin cups, filling them almost to the top. Smooth the tops slightly and sprinkle with the remaining ¼ cup of cheese.
8. Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 165°F.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool for 10 minutes before serving.

Notes

• Ensure chicken is finely shredded or diced to avoid muffins falling apart.
• If the muffins are too dry, add a tablespoon of sour cream or increase the butter content slightly.
• For less heat, omit the jalapeño and cayenne pepper, or reduce them to taste.
• If you want to make mini muffins, reduce the baking time to 15-18 minutes.