Chicken Broccoli Mini-Muffins

1. Preheat oven to 400 degrees. Spray a muffin pan with cooking spray or line with parchment paper liners for easy clean up.\
2. Place thrawed broccoli florets in a medium bowl and cover with press and seal or saran wrap. Poke with a few wholes to let out steam. (Do not add water).
3. Microwave broccoli for about 4-5 minutes, or until tender.
4. Remove broccoli from microwave and carefully remove saran wrap from bowl, being careful of the hot steam. (Or you could steam broccoli in a pot of boiling water over the stovetop and drain. Or steam bag of frozen broccoli according to package directions if using frozen).
5. Add the rest of the ingredients to the bowl, breaking up the broccoli florets as you stir.
6. Fill each muffin cup tin to the top, pushing down on the filling with your spoon so it is compacted. Bake for 20-22 minutes in preheated oven. The top will be starting to golden. Once cooled, remove from the pan run a small spatula or knife around the edges of each muffin to release.

Makes 12 mini-muffins

Serves 3-4