Ingredients
- 2 cups Bisquick Mix (just the powder)
- ¾ cup milk
- 2 tablespoons butter, melted (or vegetable oil)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked and shredded chicken
- 2 cups shredded zucchini (squeezed dry with paper towels)
- 4 oz cheese, shredded (about 1 ½ cups)
- 3 tablespoons green onions, sliced
- Hot honey, for drizzling (optional, recommended for serving)
Instructions
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with paper cups, and set aside.
- In a large bowl, combine the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper. Whisk together until well combined.
- Fold in the shredded chicken, zucchini, cheese, and green onions.
- Scoop the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 20 to 25 minutes, or until the muffins are cooked through and lightly golden brown on top.
- Let the muffins cool slightly before running a knife around the edges to loosen them and remove.
- Drizzle with hot honey if desired (this adds a sweet and spicy kick) and serve warm.
Notes
- To make these muffins dairy-free, you can substitute the cheese with dairy-free cheese and use a non-dairy milk like almond or oat milk.
- If you don’t have Bisquick, you can substitute it with self-rising flour.
- These muffins make a great meal prep option and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 184 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 52mg
