Chicken and Egg Breakfast Muffin
Makan Tengah Hari • Malaysia
How to Make Chicken and Egg Breakfast Muffin (Traditional & Healthy Version)
Chicken and Egg Breakfast Muffin is a creative, health-conscious twist on classic Malaysian breakfast offerings, blending the multicultural influences of Malaysia’s cuisine. Inspired by the hearty meals found in kopitiam (local coffee shops), these muffins feature a savoury filling of ayam (chicken) and telur (egg), enhanced with local herbs like daun pandan and serai (lemongrass). The dish is perfect for busy Malaysians seeking a nutritious, portable lunch or breakfast that fits seamlessly into the modern lifestyle. The fusion of tender ayam, aromatic serai, and telur creates a deliciously moist muffin, reminiscent of the layered flavours seen in Malaysian dishes. These muffins are easy to prepare, making them ideal for meal prep and quick family meals. By incorporating local ingredients such as daun ketumbar (coriander leaves) and cili merah (red chili), the recipe pays homage to Malaysia’s vibrant food culture, which celebrates both Malay and Chinese influences. The Chicken and Egg Breakfast Muffin is an excellent choice for those looking for a wholesome, protein-rich meal without compromising on authentic taste.
Bahan-bahan(untuk 1 muffin per serving, suitable for Malaysian lunch portions)
- 100g Boneless chicken breast (ayam)
- 2 Eggs (telur)
- 1/2 cup Wholemeal flour
- 1/4 cup Low-fat milk
- 2 tbsp Daun ketumbar (coriander leaves) (finely chopped)
- 1 stalk Serai (lemongrass) (finely minced)
- 1 leaf Daun pandan (finely sliced) - pilihan
- 1 Cili merah (red chili) (finely diced) - pilihan
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Arahan
- 1
Preheat oven to 180°C (350°F). Lightly grease muffin tins with olive oil.
5 minutes
Use a silicone muffin tray for easy removal and less oil.
- 2
Dice ayam (chicken breast) into small cubes. Sauté with olive oil, serai, and cili merah in a pan until cooked through.
5 minutes
Add a splash of water to keep chicken moist.
- 3
In a mixing bowl, whisk telur (eggs) and low-fat milk. Add salt, black pepper, wholemeal flour, daun ketumbar, and daun pandan.
4 minutes
Ensure eggs are well mixed for fluffy muffins.
- 4
Fold cooked chicken mixture into the egg batter. Mix gently until just combined.
3 minutes
Do not overmix to avoid dense muffins.
Kenapa hidangan ini sihat
This muffin recipe is a healthy option for lunch or breakfast as it uses wholemeal flour for extra fiber and lean chicken breast for high protein with minimal fat. The addition of local herbs and spices enhances flavor naturally, reducing the need for excess salt or unhealthy additives. The use of low-fat dairy and olive oil ensures good fats without unnecessary calories, making it suitable for calorie-conscious Malaysians.
This Chicken and Egg Breakfast Muffin is packed with lean protein from ayam and telur, supporting muscle health and satiety. Wholemeal flour adds complex carbohydrates and dietary fiber, aiding digestion and energy release. Lemongrass (serai) and coriander provide antioxidants, vitamins A and C, and minerals like potassium. Using low-fat milk keeps the dish heart-healthy, while olive oil offers beneficial monounsaturated fats. The inclusion of pandan, chili, and herbs boosts micronutrient content, making this recipe a balanced, nutritious choice.
Petua
- 💡Tip 1: Use fresh serai and pandan for maximum aroma.
- 💡Tip 2: Mix the batter gently to keep muffins light.
- 💡Tip 3: Let muffins cool before storing to prevent moisture buildup.
Penyimpanan & hidangan
Store muffins in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven before serving. Can be frozen for up to 1 month.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 370.0 kcal |
