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Chicken Cheesy Rice Muffins (GF)

Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

 750 ml Golden Delight rice cooked
 500 ml leftover roasted chicken roughly chopped
 250 ml steamed broccoli chopped
 250 ml corn kernels
 3 spring onions finely sliced
 250 ml grated cheese divided
 3 XL eggs lightly beaten
 Seasoning to taste
1

Preheat the oven to 200°c. Lightly grease the cups of a 12-cup muffin pan.

2

In a large bowl, add cooked rice, chicken, vegetables, spring onions, half of the cheese, and eggs. Mix well. Season.

3

Spoon the mixture into each muffin cup to ¾ full. Top each with remaining half of cheese.

4

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.

5

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.

Nutrition Facts

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