Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FORMATTED BY TRISH MCKENNA----------------------
1 pk Corn muffin mix
2 Egg whites or egg substi-
-tute equal to 1 egg
1/3 c Skim milk
2 c (8 oz.) coarsely chopped
-cooked chicken (cooked
-without skin)
4 Green onions, sliced
1/4 ts Dried sage
Vegetable oil spray OPT.

Preheat oven to 400 degrees F. Prepare corn muffin mix according to
package directions, but use egg substitute or egg whites for the egg
and skim milk for the milk. Fold chicken, green onions, and sage
into the batter.
Spray 6 muffin cups with the vegetable oil spray or line with paper
baking cups. Spoon batter into cups. Bake for 15 to 20 minutes or
until a toothpick inserted near the center comes out clean. Serve
warm or chilled. Makes 6 muffins.
NOTE: Can be made in advance and stored in an airtight bag in the
freezer for up to two months. Pop a muffin into a lunch bag in the
morning and it will be thawed by lunchtime.

Nutritional information per serving: calories - 205, protein - 15
g., total fat - 4 g. (saturated fat - 1 g, polyunsaturated fat - 1 g.,
monounsaturated fat - 1 g.), carbohydrates - 27 g., cholesterol - 29
mg., sodium - 307 mg. Calories from fat = 18%

FROM: The little newsletter that comes with our electric bill.
Recipe from the Amarican Heart Association Cookbook, copyright 1995.
For more information call 1-800-AHA-USA1. Formatted to MM by Trish
McKenna on 4/24/97.

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