CHICKEN BREAD MUFFINS

INGREDIENTS:

Flour 2 1/2 cups
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Salt 1 tsp
Black Pepper Powder 1 tsp
Butter 4 Tbsp melted
Eggs 2 lightly beaten
Cheddar cheese 1/2 cup grated
Butter Milk 3/4 cup
Sweet Corn Cream Style 1 can
Boiled and Shredded chicken 1/2 cup
Cheddar Cheese extra for topping
Paprika Powder for sprinkling

METHOD:
Pre-heat oven at 180C. Grease a cup cake tray with oil. Make butter milk by adding 1- ½ tbsp of white vinegar to 3/4 cup of warm milk. Stir together flour, baking powder, baking soda, salt and black pepper together. Add Cheddar cheese, shredded chicken, butter milk, eggs, sweet corn and melted butter to the flour mixture and mix well. Don’t over mix otherwise the mixture formed will be lumpy. Divide this mixture between cups in the cupcake tray. Sprinkle with extra cheddar cheese and paprika powder. Bake for about 20-25 minutes or until risen and golden.