Broccoli and Cheddar Brown Rice Muffins

These easy toddler friendly Broccoli and Cheddar Brown Rice Muffins are a great way to use up extra broccoli or brown rice in your fridge, while making a healthy snack or meal for your family, packed with veggies, whole grains, and protein.

Broccoli and Cheddar Brown Rice Muffins

Broccoli and Cheddar Brown Rice Muffins

Whenever I make brown rice for a recipe, I always end up with loads extra. The problem with rice is that it get pretty sticky and stale quickly in the refrigerator, unless it’s in a thick sauce. How to solve that problem? Repurpose the cooked rice into something healthy and fun, like these rice muffins!

Broccoli and Cheddar Brown Rice Muffins

These muffins are easy, quick, and meal prep friendly – you basically mix together chopped broccoli, shredded cheddar cheese, garlic powder, and cooked brown rice. Stir it altogether, pack it into a muffin pan, bake, and pop them out!

They’re grabable, portable, packable, and can be served with your toddler’s favorite dipping sauce, like ketchup! It’s a neat way to get in some broccoli and there’s protein from the cheese and egg, as well as whole grains from the rice.

Broccoli and Cheddar Brown Rice Muffins

To reheat these, pop them back into the oven and let warm up before serving, perhaps with a little sprinkling of extra cheddar cheese on top.

What are your go-to meals for broccoli with your toddlers?

Serves 6 muffins

Broccoli and Cheddar Brown Rice Muffins

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 1/3 cup finely chopped broccoli florets
  • 1 ¼ cup cooked brown rice
  • 1 large egg
  • ¼ teaspoon garlic powder
  • ¼ - 1/3 cup shredded cheddar cheese (depends on how cheesy you want it)
  • pepper, to taste
  • salt, to taste, if desired

Instructions

  1. Preheat the oven to 350 degrees. Take out 6 muffin liners (or grease 6 cavities in a muffin tin.)
  2. 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.
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Broccoli and Cheddar Brown Rice Muffins

Comments

  1. Have you ever made this with quinoa?
  2. Can you freeze extras?
  3. Just made these. Flavour is great but they were quite dry. I'll try baking them for less time next time. Thanks for the recipe!
  4. What would the cooking time be if these were done as mini muffins and approx how many would it make?
  5. I used this recipe to make a variation using some leftover ground beef that need to be used up and it turned out great! I did a mixture of ground beef and rice instead of all rice. Also I only had a box of frozen spinach. I subbed in ricotta cheese for about half of the cheese that was called for and that really made them nice a moist. I ended up doubling it and even though it sounds like I altered the whole recipe (haha!) I stuck pretty much to the ratios & cooking time you gave. They turned out fantastic - in fact the hubby and I scarfed down 2 for ourselves. Now if I could only get my 1 year old to stop throwing all the food she comes in contact with that would be fantastic.

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