Chicken Zucchini Muffins

Savory chicken and zucchini baked into portable, cheesy muffins that are perfect for snacks or quick meals.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

2 cups Bisquick mix (just the powder)
3/4 cup milk
2 tbsp butter, melted (or vegetable oil)
2 large eggs
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups chicken, cooked and shredded
2 cups zucchini, shredded and squeezed dry use paper towels to remove excess moisture
4 oz cheese, shredded about 1 1/2 cups
3 tbsp green onions, sliced
hot honey for drizzling when serving (optional)

Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners and set aside.
In a large bowl, whisk together the Bisquick mix, milk, melted butter (or oil), eggs, garlic powder, salt, and black pepper until smooth.
Fold the shredded chicken, squeezed-dry zucchini, shredded cheese, and sliced green onions into the batter until evenly combined.
Spoon the mixture 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 on top.
Let the muffins cool for a few minutes, run a knife around the edges to loosen, and remove from the tin. Drizzle with hot honey if desired and serve warm.