Leftover rice muffins Recipe

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leftover rice muffins
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  1. Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
  2. Bake 400 for 10-15 minutes the cheese& egg will bond altogether.
  3. Let cool they are easier to get out this way.
  4. Very good in lunches, appitizers I take them to parties.
  5. (the rice when all mixed together should be moist but not mucky).
  6. 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.
  7. Try it, you'll like it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.35 Kcal (1174 kJ)
Calories from fat 76.8 Kcal
% Daily Value*
Total Fat 8.53g 13%
Cholesterol 55.6mg 19%
Sodium 502.69mg 21%
Potassium 95.27mg 2%
Total Carbs 39.82g 13%
Sugars 0.27g 1%
Dietary Fiber 0.93g 4%
Protein 10.58g 21%
Iron 2.3mg 13%
Calcium 157.4mg 16%
Amount Per 100 g
Calories 303.78 Kcal (1272 kJ)
Calories from fat 83.22 Kcal
% Daily Value*
Total Fat 9.25g 13%
Cholesterol 60.24mg 19%
Sodium 544.7mg 21%
Potassium 103.23mg 2%
Total Carbs 43.15g 13%
Sugars 0.3g 1%
Dietary Fiber 1.01g 4%
Protein 11.46g 21%
Iron 2.5mg 13%
Calcium 170.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
  • 7

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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