Chicken 'n Stuffin Muffins

Put the chicken breast halves into a saucepan and cover with water.

Add salt and about 2 teaspoons of the sage (use more later).

Bring to a slow boil, lower heat a bit and then cover. Cook until tender (180F degrees by thermometer).

During the last 5 minutes or so of cooking, add the celery and onion to take out the crunch but don't cook until mushy.

When chicken is cooked, remove from heat, let it cool a bit, remove skin and bone, and then chop chicken into bite sized pieces. Strain the chicken stock, reserving the veggies (and save the liquid for chicken soup if desired).

In mixing bowl, stir together the brans, the corn starch/flour, another teaspoon or so of sage, more pepper and salt.

Add the yogurt and sour cream. Stir in eggs and the celery and onion from the stock. I let this mixture set for a few minutes to let the brans plump up a bit.

Stir in the chicken. The consistency should be creamy and not runny. This should make 12 muffins (I like the silicone muffin forms best). Sprinkle on just a bit of paprika for color if desired.

Bake at 350F for about 25 minutes or until 165-170F by thermometer.

These remind me of Thanksgiving stuffing, and are good hot or cold as a meal or snack on the run. YUM!