Chicken & Sundried Tomato Muffins Recipe

Chicken & Sundried Tomato Muffins


  • 2 pkt
  • 1 cup (160g)
    BBQ chicken, shredded
  • 2 (240g)
    zucchini, grated
  • 1 (120g)
    carrot, grated
  • 1/2 cup (150g)
    sundried tomato pesto
  • 4
    eggs, lightly whisked
  • 1 cup (120g)
    low fat cheddar cheese, grated

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3 cup/80mL) muffin pan with spray oil.

  2. Cook MAGGI Wholegrain 2 Minute Chicken Noodles according to packet instructions (do not add flavour sachet at this stage); drain. Add to a large bowl with flavour sachet, chicken, zucchinis, carrot, sun-dried tomato pesto, eggs and ¾ cup (90g) of cheese; mix well.

  3. Evenly divide mixture into prepared muffin pan and top with remaining cheese; bake for 20 minutes or until golden.



Average Qty Per Serve Qty Per 100g
Energy 511.4kj 531.4kj
Weight 96.2g 100g
Protein TOTAL 10.1g 10.5g
Fat TOTAL 7.5g 7.8g
- Saturated Fats 2.3g 2.3g
Carbohydrates TOTAL 3.1g 3.2g
- Sugars 1.3g 1.4g
Sodium 280.8mg 291.6mg
Dietary Fibre 0.8g 0.8g
Calcium 119.2mg 123.8mg