Preheat the oven to 350°F. Line or grease 8 wells of a standard-size 12-well nonstick muffin pan.

In a large skillet over medium-high heat, cook the ground chicken until no longer pink, breaking it up as it cooks. Drain any excess cooking liquid and allow the chicken to cool slightly.

Transfer the cooked chicken and all remaining ingredients to a food processor. Blend until well combined. Note: The batter will be slightly lumpy due to the ground chicken.

Evenly divide the batter among the prepared muffin wells, filling them to the top.

Bake for about 30 minutes, or until the muffins are golden brown and fully cooked. To test doneness, insert a toothpick into the center of a muffin—it should come out clean.

Let the muffins cool in the pan for 10 minutes before removing. Serve warm and rewarm leftovers as needed.