Description
This handy sandwich in a muffin can be made in advance and stored in an airtight plastic bag in the freezer for up to two months. Simply pop a frozen muffinwich into a lunch bag in the morning and it will be thawed, ready to eat by noon.

Ingredients

• 1 (8 1/2-ounce) package corn muffin mix
  
• Egg substitute equivalent to 1 egg or 2 egg whites
  
• 1/3 cup skim milk
  
• 2 cups coarsely chopped cooked chicken (cooked without skin)
  
• 4 green onions, sliced
  
• 1/4 teaspoon dried sage
  
• Vegetable oil spray (optional)

Preparation
Preheat oven to 400°F.

Prepare corn muffin mix according to package directions, but use egg substitute or egg whites for eggs and skim milk for milk.

Fold chicken, green onions and sage into batter.

Spray 6 muffin cups with vegetable oil or line with paper baking cups. Spoon batter into cups. Bake 15 to 20 minutes or until toothpick inserted near center comes out clean. Cool. Serve warm or chilled.

Reprinted with permission from The American Heart Association Quick & Easy Cookbook. Copyright © 1995 by the American Heart Association. Published by Times Books, a division of Random House, Inc. Available from booksellers everywhere.

Nutrition
no information available

Serves
Makes 6 muffins

Variations
no information available