Leftover Rice Muffins Recipes

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LEFTOVER RICE MUFFINS



leftover rice muffins image

Make and share this leftover rice muffins recipe from Food.com.

Provided by mmlwjr

Categories     Quick Breads

Time 40m

Yield 24 muffins, 8 serving(s)

Number Of Ingredients 6

1 cup rice
1/2 cup grated cheese
1/4 cup black olives or 1/4 cup green olives
bell peppers or dill pickle (what ever you decide)
1 can tuna or 1 can salmon (anything goes)
1 egg

Steps:

  • Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
  • bake 400 for 10-15 minutes the cheese& egg will bond altogether.
  • let cool they are easier to get out this way.
  • Very good in lunches, appitizers I take them to parties.
  • (the rice when all mixed together should be moist but not mucky).
  • most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
  • try it, you'll like it.

THANKSGIVING LEFTOVER STUFFING MUFFINS



Thanksgiving Leftover Stuffing Muffins image

Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.

Provided by lutzflcat

Categories     Thanksgiving Leftovers

Time 45m

Yield 12

Number Of Ingredients 10

nonstick cooking spray
4 cups crumbled leftover stuffing
1 cup chopped cooked turkey
¾ cup frozen corn kernels, thawed
1 tablespoon chicken broth, or as needed
12 (1/2 inch) cubes Cheddar cheese
5 large eggs eggs
2 tablespoons chicken broth
salt and freshly ground black pepper to taste
½ cup cranberry sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
  • Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
  • Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
  • Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
  • Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g

HONEY RICE MUFFINS



Honey Rice Muffins image

Make and share this Honey Rice Muffins recipe from Food.com.

Provided by LoveBakedIn

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

1 egg
1/4 cup honey
2 tablespoons oil
1/2 cup milk
1 teaspoon vanilla
1 cup cooked rice
1 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Mix together the flour, powder, soda and salt.
  • Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
  • Stir just until blended.
  • Spoon into muffin tin.
  • Bake at 400 for 15 minutes.

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