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KELLY614
Savory Easter muffins
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grease the cavities of the muffin mold. Mince the peconnots. Cut the peppers into small cubes. Chop the leaf parsley roughly. In a bowl mix pecans with self-rising flour and grated cheese. Let the butter melt. Break the eggs above and add the milk and melted butter while stirring. Stir until a batter.
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Put chicken strips, peppers and parsley through the batter and scoop the batter into the cavity molds.
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Put the muffin mold in the middle of the oven and fry the muffins in 25-30 minutes until golden brown and done. Allow the muffins to cool down to lukewarm or cold.
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Nutrition
335Calories
Fat35% DV23g
Protein22% DV11g
Carbs7% DV21g
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