Rice And Veggie Muffins

The ‘Rice And Veggie Muffins’ is a perfect one for breakfast or a party snack and a special meal for kids. This recipe is an experimental one which came out in the hope of feeding kids with the leftover rice from the lunch and became an instant hit at home. 

These savory muffins are made with boiled rice and vegetables and it is a completely forgiving recipe. Any set of vegetables and spices work with the recipe and give it a unique taste for every new combination. It is a good way to feed kids rice when they are bored to eat it the traditional way. Anything in a muffin shape immediately attracts their attention and they are ready to give it a try.

White rice is high in minerals such as calcium and iron. It is also rich in vitamins, such as niacin, vitamin D, thiamine and riboflavin. Since rice is abundant in carbohydrates, it acts as fuel for the body and aids in the normal functioning of the brain. Rice naturally does not contain any gluten. This means that people suffering from celiac disease can easily include it in their diet.

Vegetables are important part of healthy eating and provide a source of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C. Dietary fiber from vegetables helps reduce blood cholesterol levels and may lower risk of heart diseases. One to four cups of vegetables are recommended each day, depending on how many calories you need. 

These ‘Rice And Veggie Muffins’ are soft and filling for stomach. The crispy texture of cheese on the top and the soft mix of rice and vegetables inside with the blend of Italian seasonings makes it a yummy treat for special days. Pairing well with tomato sauce or spicy chutneys, these muffins are equally yummy to have as it is. This recipe is for sure going to surprise your guests and asking for more when served as party snacks. I hope you enjoy this recipe as much as we do. Will be eagerly waiting to hear your responses on the recipe. Happy Baking!! Stay Healthy!!

STEPS FOR MAKING RICE AND VEGGIE MUFFINS:

Step 1: Preheat your oven to 170 degree Celsius for 15-20 minutes.

Step 2: Heat butter in a wok or frying pan. Add chopped onions and garlic to the butter and saute till onions turn translucent.

Step 3: Add chopped capsicum, carrot, corn kernels, salt and chilli powder to the pan and saute for about 4-5 minutes.

Step 4: Turn off the gas and add chopped Jalapenos. You may skip adding jalapenos if making for kids. 

Step 5: Add Italian seasoning and boiled rice to the mix and let it cool.

Step 6: Add beaten eggs and cheddar cheese to the rice mixture.

Step 7: Grease and line the muffin tray with cupcake liners. Add the rice mixture and press with a spoon to help the rice bind together while baking.

Step 8: Bake the muffins for 30-35 minutes till the top begins to turn slightly brown.

Step 9: Enjoy your muffins for breakfast, snacks or special meal times for kids. The muffins are best served hot.

RECIPE NOTES:

1. You may use flax eggs to make the muffins vegetarian. The taste will differ a bit with the crunchiness of flax seeds in the taste but it tastes equally good as the ones made with eggs. The basic ratio is one tablespoon of flax seed powder and three tablespoons of water to replace one egg. Let it rest for 5-10 minutes till it becomes gelatinous.
2. Any set of vegetables can be added to this recipe of veggie muffins. Apart from the mentioned vegetables, I like these muffins with a dash of spinach, mushroom, olives and red peppers.
3. Amount of spices can be adjusted as per your preference. In the absence of Italian seasoning, Indian spices may be used. The muffins taste good and have an Indian touch when a bit of Pav Bhaji Masala is added to the mixture. If adding Indian spices, add them to the vegetables along with chilli powder and salt.
4. You may use white or brown rice as per your preference. Brown rice is an even healthier option to use. My family usually likes these muffins when made with white basmati rice.