03Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.04Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top.