Chicken Curry Muffins with Carrot, Raisin & Hazelnut Salad

Food and nutrition

Portions:5 muffins


Published on 25 September 2019
by Isabelle Huot


2 eggs

30 mL (2 tbsp.) olive oil

30 mL (2 tbsp.) 2% milk.

50 g Emmenthal cheese, grated

125 mL (½ cup) whole wheat flour

5 mL (1 tsp) baking power

80 g cooked chicken, cubed

5 mL (1 tsp.) curry powder

2.5 mL (½ tsp.) herbes de Provence

1 mL (¼ tsp.) salt


Carrot salad:

6 carrots, peeled and grated

30 mL (2 tbsp.) raisins

45 mL (3 tbsp.) hazelnuts, chopped

30 mL (2 tbsp.) lemon juice

10 mL (2 tsp.) olive oil

1 pinch cumin

Salt and pepper

Nutritional Values

Total lipids:14
Total carbohydrates:28


  1. Preheat oven to 200 °C (400 °F).
  2. Place the paper muffin liners into a muffin tin.
  3. In a bowl, whisk the flour and baking powder into the eggs.
  4. Add the oil and milk. Mix.
  5. Lastly, add the cheese, chicken, curry, herbes de Provence, and salt. Mix until well combined.
  6. Pour the mixture into the muffin liners.
  7. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.
  8. In the meantime, prepare the carrot salad by combining all the ingredients. Refrigerate.
  9. Enjoy chicken muffins with carrot salad on the side.



Isabelle Huot
Doctor in nutrition