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Rice + muffins = ruffins
Ruffins
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Course:
Freezer Friendly
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
Calories:
150
kcal
Author:
Kylie
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Ingredients
▢
3
cups
cooked
cooled overnight in the fridge basmati rice
▢
2
cups
grated cheddar cheese
▢
1
zucchini grated
▢
1
egg
lightly whisked
▢
1.5
cups
chopped tomatoes from a tin
with some of the juice
Instructions
Preheat your oven to 180 degrees.
In a bowl combine all the ingredients and mix well.
Push into silicone cupcake molds, squashing down.
Bake at 180 for 20 minutes or until they are golden.
Remove from the ven and allow to cool in the tray for 10 minutes before storing in the fridge on baking paper/silpat liners.
Can be frozen.
Nutritional Information
Serving:
1
piece
|
Calories:
150
kcal
|
Carbohydrates:
16
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
143
mg
|
Fiber:
1
g
|
Sugar:
3
g
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