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You’ve got about 1/2 cup of cooked chicken left over from last night’s dinner. What are you going to do with it?

Sure you could mix it up with some other goodies to make chicken salad for the next day’s lunch, whip up some chicken and stars for your toddler, or even make a batch of summer rolls, but why not try making something totally new which you can serve for lunch just as easily as you can for dinner?

I try hard to keep things fresh and offer my little ones new recipes as often as possible, but they’re just like every other kid out there. Left to their own devices it would likely be mac and cheese every night — butter, cheese, pasta and bread reign supreme for them. But by switching up my menu day-to-day, Kenya and Chloe learn to expand their culinary comfort zones and frequently surprise themselves by discovering a new favorite. I find it so inspiring to watch a kid discovers on her own that she enjoys a new food or in fact loves the one you’ve repeatedly been trying to get her to eat for months…even years. Even these savory muffins packed with mexican spices, sweet corn and a touch of cheese and all in one small package, were a surprise to the kids. But as soon as I offered them one with a squeeze of ketchup to dip in they were psyched.

So the next time you have some leftover chicken and are tired of the same old recipes, try something new like these Mexican Muffins and you just might find a new favorite too!


Mexican Muffins

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Course: Dinner, Snack
Servings: 2
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • Heat oven to 375°F.
  • In a large bowl, whisk together the first 7 ingredients.
  • In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
  • Mix the wet ingredients into the dry ingredients until just combined.
  • Gently fold in the chicken.
  • Pour batter into a well-greased muffin tin.
  • Bake for 15 minutes, or until lightly brown.
  • Serve warm or at room temperature.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I have all the ingredients on hand except whole wheat flour. Will these turn out okay if I use all purpose flour for the whole recipe?

  2. I always send lunch with an ice pack to keep everything at a safe temperature until lunch time!

  3. Hello! I was going to make these muffins that I found in your cookbook, however I stumped as to the safest way to send them in a lunchbox to school since they contain meat. Chilled with an ice pack? Warmed in a thermos? Thanks for the advice!

  4. I like to pull them out of the freezer the night before, and you can heat them in microwave or in a toasted oven for a few minutes!

  5. What if I want to refrigerate them? Just a few seconds in the microwave to heat up? Eat cold? Would they thaw from the freezer by lunchtime for a packed lunch?

  6. I made these this evening. My 2 1/2 didn’t like it too much but my 18-month ate it. I had the late night munchies and ate the last of it!

  7. Just made these and mistakenly added 1/2 tsp of garlic powder instead of 1/4, but I’m glad to report the flavor was perfect. I’ll definitely add the right amount next time, but I ran out of baking powder and couldn’t start over tonight. Great and fun recipe.

    I wonder if they could also be maze w peas and carrots, instead of just corn. 🙂

  8. […] get him to eat fruits or veggies unless it’s cooked in something. Like tonight, we made these and he ate as much as I did. He even ate the […]

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