Leftover Rice Muffins
Transform your leftovers into culinary gold with these irresistible Leftover Rice Muffins! This quick and easy recipe is the perfect solution for repurposing cooked rice, blending it with wholesome ingredients like eggs, shredded cheese, and chopped vegetables for a delightful savory treat. With just 15 minutes of prep time, these versatile muffins can be customized to your taste with optional spices or your favorite mix-ins, such as spinach, bell peppers, or scallions. Baked to golden perfection, they’re an ideal grab-and-go breakfast, snack, or side dish. Plus, they’re freezer-friendly, making meal prep a breeze. Say goodbye to food waste and hello to flavorful, budget-friendly convenience!
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Recipe Information
Ingredients
- 2 cups cooked rice (any variety)
- 2 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or any preferred cheese)
- 0.25 cup milk
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chopped vegetables (such as spinach, bell peppers, or scallions)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon optional spices (paprika, garlic powder, or Italian seasoning)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
In a large mixing bowl, whisk together the eggs, milk, and olive oil or melted butter until well combined.
Add the cooked rice to the bowl and mix until the rice is thoroughly coated with the wet ingredients.
In a separate bowl, sift together the flour, baking powder, salt, black pepper, and any optional spices you prefer.
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; the batter should have a slightly thick consistency.
Fold in the shredded cheese and chopped vegetables until evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1051 mg | 81% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
