Broccoli and Cheddar Brown Rice Muffins
Savory baked muffins made from cooked brown rice, chopped broccoli and shredded cheddar, bound with an egg. They hold together well and reheat easily for breakfast or a lunchbox side.
Ingredients
- ⅓ cup broccoli florets, finely chopped
- 1¼ cup brown rice, cooked
- 1 egg, large
- ¼ teaspoon garlic powder
- ¼–⅓ cup cheddar cheese, shredded
- pepper, to taste
- salt, to taste (optional)
Method
- Preheat the oven to 350 degrees. Take out 6 muffin liners (or grease 6 cavities in a muffin tin.)
- In a medium bowl, stir all of the ingredients together. Pack into the muffin tins and bake for 20-25 minutes or until firm and bound together. Let cool for 5 minutes before removing from the muffin liners.