Freshly and Lovingly Baked on : 2nd Aug 2014
In my quest for low carb bake recently, I have decided to bake a savoury version for dinner. This is so yummy that I am not able to stop eating! It also has an asian twist with sweet and sour sauce and my all time favourite chilli padi. I seriously urge you to try this bake!
200g Minced chicken
4 Tbsp Sweet and Sour Sauce
4 Chilli padi ( Finely chopped)
1 clove Garlic ( Finely chopped)
2 Tbsp Spring onion
1/2 Tsp Salt
A pinch of pepper
Mixed all ingredients except garlic together. Fried garlic till fragrant with a tbsp of olive oil. Then add in the minced chicken and cooked through. Leave it to cool
Next work on the muffin batter
1 n 1/2 Cup Almond meal
2 Tsp Baking Powder
1/2 Tsp salt
3 Large Eggs
3 Tbsp Olive Oil
80g Greek Yoghurt
Additional ingredients :
1 Cup Spring onions ( Chopped )
Mixed the respective ingredients in separate bowls. Then add the dry into the wet batch by batch. Finally add in the cooled cooked minced chicken and spring onions.
You can use muffin tins with muffin case or you can use rectangle bake pans like mine.
Scoop the batter into the desired pans. You only need to fill it up to 3/4 full. Bake it in a preheated oven of 180 degree for 25 minutes.
Once done, take it out from the pans and let it cooled down. It taste good both hot or cool!
So very yummy and I am not feeding much carbs into my body!