Moist muffin loaf features buffalo chicken, cheddar, and celery. Satisfying, protein-rich option for quick meals.
# Components:
→ Poultry
01 - 1 1/2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1/2 cup celery, finely diced
03 - 1/4 cup scallions, thinly sliced
→ Dairy
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup plain Greek yogurt
06 - 1/3 cup milk
→ Wet Ingredients
07 - 2 large eggs
08 - 1/4 cup buffalo sauce (such as Frank's RedHot)
09 - 1/4 cup unsalted butter, melted
→ Dry Ingredients
10 - 1 1/2 cups all-purpose flour
11 - 2 teaspoons baking powder
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper until thoroughly blended.
03 - In a separate bowl, whisk eggs, Greek yogurt, milk, buffalo sauce, and melted butter until a uniform mixture is achieved.
04 - Add wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing to ensure tender texture.
05 - Carefully fold in shredded chicken, diced celery, sliced scallions, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the surface using a spatula.
07 - Bake in the center of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - Allow loaf to cool in the pan for 10 minutes. Transfer to a cooling rack before slicing. Serve warm or at room temperature.
