Brown Rice, Spinach & Cheddar Muffins
These little morsels are just delicious! Packed full of fibre, B-Vitamins, protein, choline and calcium, they are nutritious little fillers between meals or as an addition to lunch.
They make use of any leftover cooked brown rice you make have lurking in your fridge so whip up a batch with the kids and pop them in the freezer to add to lunchboxes, after school snack plates or as a side to soups or salads instead of toast. They also make great adult snacks too! You can swap out the brown rice for any other grain such as quinoa or you could even try pasta and make use of whatever vegetables you have in your fridge and cheese of course. They are super easy to make – all you need is a bowl, spoon and grater and you are good to go!
I've adapted a recipe originally made by Petite Kitchen...
Brown Rice, Spinach & Cheddar Muffins ~ makes 12 mini muffins or 8 larger muffins
2 cups cooked and cooled brown rice (or you can use quinoa)
1 cup cheddar cheese, grated (or you can use any cheese you may have)
2 large handfuls of fresh spinach, finely chopped
2 spring onions, finely chopped
4 free-range eggs
Coarse iodised sea salt
Freshly ground black pepper
Handful sesame seeds
Pre-heat the oven to 180°C and line the base of your muffin pans with baking paper. I used silicone muffin moulds which make removing the muffins much easier and would highly recommend them!
In a large bowl, add all the ingredients (except sesame seeds) and mix together with a spoon until well combined.
Divide the mixture evenly between the muffin pans and sprinkle a few sesame seeds over the top of each muffin
Bake for about ~20 minutes or until cooked through
Keep in an air-tight container in the fridge up 3-4 days or freeze
