Wednesday, July 15, 2015

BBQ Polenta Muffins

 Muffin Ingredients:
  • 1 c polenta
  • 1 c whole wheat flour
  • 3 tsp baking soda
  • 3 tbsp unsweetened applesauce
  • 2 tbsp melted butter
  • 1 c buttermilk
  • 1 egg
  • 1 c mixed veggies, chopped small
  • shredded cheese
For the slow cooker BBQ chicken, click here. The chicken can be cooked up to 2 days beforehand.  I used boneless thighs this time, as they are higher in iron (so I've read).

  1. Preheat the oven to 400 degrees F.
  2. Mix the first 3 ingredients together.
  3. Add the applesauce, butter, buttermilk and egg, and stir till fully mixed.
  4. Add the mixed veggies (I used Trader Joe's Organic 4 frozen veggies, and thawed in the microwave for 1 min).
  5. Spray a muffin in with nonstick spray.  Spoon 1 heaping T of mix into each well and spread around the bottom.
  6. Top with 1 heaping tsp of shredded meat. 
  7. Sprinkle with shredded cheese and bake for 10-12 mins.