Cut the chicken breast into very small strips and brown it for 5 minutes in a non-stick pan where have previously heated 1 tbsp of extra-virgin olive oil.

By using a whisk, in a large bowl mix the eggs, butter melted and left to cool and milk at room temperature.

When the mixture is soft and frothy, use a sieve to add flour and baking powder, salt and pepper to taste a little at a time so that no lumps are formed.

Then add the grated cheese and lastly the mozzzarella and the diced chicken.

Divide into 12 moulds for muffins first buttered (or with non-stick paper cups), making sure that each mould is 3/4 full so that the muffin can rise and take its characteristic shape.

Bake in a preheated static oven at 180° for 15-20 minutes.

Quiche Lorraine.jpg

Ingredients for 12 muffin

250 gr of flour 00
2 eggs
160 ml of milk
50 ml of butter
100 gr of mozzarella
100 gr of grated cheese
150 gr of chicken breast
1 sachet of instant yeast for savoury pies
1 tbsp of extra-virgin olive oil
salt and pepper

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