Chicken muffins

Ingredients for 1 servings:

• 200 g chicken breast fillet(s), raw, cut into fine strips
• 150 g pineapple, fresh or from a can, diced
• 100 g cashew nuts, salted, roasted, chopped
• 1 garlic clove(s), peeled
• 75 ml oil
• salt and pepper
• 250 g flour
• 2 tsp baking powder
• 1 tsp broth, granulated
• 2 eggs
• 300 g yogurt
• 2 tsp tandoori masala
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 12 savory muffins

Grease the muffin tin and refrigerate. Preheat the oven to 180°C. Heat 2 tablespoons of oil, brown the meat all over, add the garlic, continue to fry briefly, season with salt and pepper, and let cool. Combine the flour, baking powder, broth, meat, pineapple, and cashews. Whisk together the eggs, oil, yogurt, and tandoori spice. Quickly stir in the flour mixture, pour the batter into the tin, and bake for 20 to 25 minutes. Let rest in the tin for 5 minutes, remove, and serve warm or cold.