This is a really unique recipe that I think you’ll enjoy. If you’re someone who likes a quick, portable lunch, you’ll love these savory muffins.

Serves 9

• 6.3 oz. all purpose flour

• 1 tsp. baking powder

• pinch of salt

• pinch of black pepper

• 1.7 fl oz. olive oil

• 3.4 fl oz. milk

• 3 eggs

• 5.3 oz. cooked chicken, chopped

• 3.5 oz. sun-dried tomatoes, chopped

• 2.1 oz. ricotta cheese

• 6 leaves of basil, sliced

Preheat your oven to 350°F . Prepare a muffin tin with paper liners or use the silicone muffin tray.

Mix the flour, baking powder, salt & pepper in a bowl. Add the olive oil, milk and eggs and whisk to combine.

Fold in the cooked chicken, sun-dried tomatoes, ricotta and basil. Mix well and divide the batter equally between 10 muffin cases.

Bake the muffins in the preheated oven for 15 minutes. Once baked, place the muffins onto a wire rack and serve warm or cool for later.

Store leftover muffins in an airtight container at room temperature for 2-3 days.

• Calories: 210

• Fat: 9g

• Carbs: 24g

• Protein: 11g

• Fiber: 4g