Jamie Eason's Chicken Meatloaf Muffins

Jamie Eason's Chicken Meatloaf Muffins

1/2 tsp. ground cumin
1/2 tsp. dried thyme, crushed
2 tsp. dry yellow mustard
2 tsp. black pepper
2 tsp. McCormick’s Chipotle Pepper Spice (spicy, but key to the recipe)
1 tsp. salt
1 cup quick cooking oats
2 cloves garlic, minced (or 2 tbsp of garlic powder)
1 small onion, finely chopped (I get the pre chopped version or even the frozen - thawed)
2 stalks celery, finely chopped
3 egg whites
1 1/2 - 2 lbs. ground chicken breast (I use 3 packages)

Preheat oven to 375 degrees.

In a large bowl, add cumin, thyme, yellow mustard, black pepper, McCormick’s Chipotle Pepper Spice, salt, oats, garlic, onions and celery. Mix until well combined. Next add the ground chicken and egg whites and mix with your hands until evenly distributed. Make racquetball size portions and place in muffin tins, sprayed with non-stick spray. Bake for 40 minutes.

Yields about18 muffins

Nutrition: 1 muffin
78 calories
2 g fat
4 g carbs
11 g protein

Servings are usually 2 for women and 4 for men. 

~When I made these I only used about 1 1/4 lb ground chicken and kept all other ingredients the same. And next time I might even add more of the seasonings for even better flavor.