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Cornmeal Chicken Muffinwiches

Source of Recipe

AHA Quick & Easy Cookbook
Cornmeal Chicken Muffinwiches
Muffins may be frozen up to 2 months to be used for lunches.
Serves: 6

1 pkg. (8-1/2 oz.) corn muffin mix
2 egg whites or Egg substitute equivalent to 1 egg
1/3 c. skim milk
2 c. (8 oz.) coarsely chopped cooked chicken (cooked w/o skin)
4 green onions, sliced
1/4 tsp. dried sage
Nonstick cooking spray

Prepare muffin mix according to package directions. But use egg substitute and skim milk. Fold next 3 ingredients into batter. Spoon batter into 6 muffin cups that have spayed with nonstick cooking spray or lined with paper liners. Bake at 400-F for 15-20 minutes or until toothpick inserted near the center comes out clean. Cool. Serve warm or chilled.

One muffin equals: 205 calories…15 gm protein…27 gm carbohydrate…29 mg cholesterol…307 mg sodium…4 gm fat (1 gm saturated)