1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 1/2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1/3 cup butter, softened
1/2 cup packed light brown sugar
2 cups rolled oats
1 cup corn syrup
1 cup chopped onion
1 teaspoon Worcestershire sauce
1/2 cup canned diced chicken breast meat
1/2 teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift together the flour, baking powder, salt, cornstarch, and pepper. Place in small bowl, encased in plastic wrap, and microwave at 350 degrees F (175 degrees C) for 1 minute. Grease cupcake liners or line with paper muffin liners.
In a large bowl, cream together the butter and brown sugar. Beat in the eggs, one at a time, then stir in the corn syrup, oats, corn syrup, and chicken. Beat in the flour mixture alternately with the brown sugar mixture.
Transfer batter into prepared liners or paper liners. Bake in preheated oven for 35 minutes, or until a toothpick inserted into center of a muffin comes out clean. Cool in pan on a paper lined cookie sheet.