Vegie Rice Muffins

These muffins are packed full of vegies. Great for dinner, the lunchbox or afternoon tea! Any vegetables can be used so be sure to add your families favourites.

Serves: 12 muffins


1 small brown onion, finely chopped
200g sweet potato, peeled, grated
1 garlic clove, crushed
200g broccoli, trimmed, cut into florets
75g (1/2 cup) cooked basmati rice
1/2 red capsicum, finely chopped
5 eggs
2 tbs chopped fresh herbs like basil or thyme

*note – any vegetables of choice can be used


Preheat oven to 180C and lightly grease a 12 hole muffin tin with oil.
Cook the broccoli in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water, drain and coarsely chop.
Heat oil in a frying pan and cook the onion, stirring until soft.
Add sweet potato or other vegies of choice and cook stirring for another 3-4 minutes.
Add garlic and cook for 1 minute.
Transfer mixture to a large bowl. Set aside to cool.
Add broccoli, rice, eggs and herbs to the sweet potato and stir. Divide among muffin holes.
Bake for 20 mins or until golden.

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