These muffins are great as a lunchbox addition, quick snack in the day or an on-the-go breakfast. Loaded with protein (cheese, eggs, and chicken), cooled rice (lowered GI), and vegetables (a great disguise for those picky veggie eaters), they create a type of mini crustless quiche, making for a healthy alternative to your sugar-loaded muffins, sustaining you much longer.
Enjoy with a side salad for a complete meal.
Preheat the oven to 200°c. Lightly grease the cups of a 12-cup muffin pan.
In a large bowl, add cooked rice, chicken, vegetables, spring onions, half of the cheese, and eggs. Mix well. Season.
Spoon the mixture into each muffin cup to ¾ full. Top each with remaining half of cheese.
Bake for about 15 – 20 minutes until the tops begin to turn golden brown and cheese is melted. Remove from oven and let sit in the pan for a few minutes.
Loosen the edges with a knife and remove; place on a plate to cool slightly.
Tip: You can use smoked chicken or chopped up pastrami, or left-over mutton mince or chopped meat in the muffins. Alternately, keep them vegetarian. Change the heat by adding additional chilli or spices. Freeze well.
Ingredients
Directions
Preheat the oven to 200°c. Lightly grease the cups of a 12-cup muffin pan.
In a large bowl, add cooked rice, chicken, vegetables, spring onions, half of the cheese, and eggs. Mix well. Season.
Spoon the mixture into each muffin cup to ¾ full. Top each with remaining half of cheese.
Bake for about 15 – 20 minutes until the tops begin to turn golden brown and cheese is melted. Remove from oven and let sit in the pan for a few minutes.
Loosen the edges with a knife and remove; place on a plate to cool slightly.
Tip: You can use smoked chicken or chopped up pastrami, or left-over mutton mince or chopped meat in the muffins. Alternately, keep them vegetarian. Change the heat by adding additional chilli or spices. Freeze well.