Mini Chinese Chicken Snacks
(from kintyre’s recipe box)
5g of carbs per snack
Source: Bisquick Cookbook
Cook time: 25 minutesServes 12 people
Ingredients
- 1 1/4 cups Original Bisquick
- 1/4 cup margarine or butter, softened
- 2 tablespoons boiling water
- 1/2 cup half-and-half
- 1 egg
- 1/3 cup finely shredded carrot
- 1/3 cup drained sliced water chestnuts (from 8-ounce can), chopped
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon five-spice powder
- 1 medium green onion, thinly sliced (1 tablespoon)
- 1 can (5 ounces) chunk chicken, drained
Directions
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Heat oven to 375 degrees.
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Generously grease 24 small muffin cups, 1 3/4 × 1 inch.
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Stir Bisquick and margarine until blended.
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Add boiling water; stir vigorously until soft dough forms.
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Press rounded teaspoonful of dough on bottom and up side of each cup.
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Beat half-and-half and egg in medium bowl.
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Stir in remaining ingredients.
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Spoon about 1 tablespoon mixture into each cup.
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Bake 20 to 25 minutes or until edges are golden brown and centers are set.
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Serve warm,.
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Store covered in refrigerator.