Mighty Muffins Made with Brown Rice, Mushroom, Onion and Cheese

Muffins don’t always have to be sweet! These Queen of Quick mighty rice muffins are packed with nutrition benefits and include hearty ingredients like mushrooms, onions and cheese. With very little prep time and only forty minutes in the oven, you’ll have a nutritious breakfast or snack option to last you the week!

Why I Love This Rice Muffins Recipe

I love this recipe because you can make it as muffins or in a pie dish and the ingredients are great for balancing blood sugar and supporting healthy digestion. They also check the box for protein since they’re made with eggs and cheese.
I recommend using a food processor to make these but you can blend the ingredients with a blender or however you like. I also recommend using silicone muffin pans to cut down on mess and clean-up time (yet another Queen of Quick Cooking tip!)

East Meets West Healing Nutrition of Mushrooms

Give this healthy muffin recipe a try and let me know what you think in the comments!

Queen of Quick Cooking – Brown Rice Mushroom Onion and Cheese Muffins

Nutritious muffin recipe made with brown rice, mushrooms, onion and cheese.

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Servings 24 Muffins

Ingredients

  

• 4 packages of Seeds of Change Organic Brown & Red Rice with Chia & Kale
• 2 onions finely chopped
• 16 oz mushrooms of choice- wiped clean and stems removed if dirty
• 1 Tbsp sugar
• 2 cups sharp cheddar shredded cheese or cheese of choice
• 4 eggs
• 1 Tbsp salt or to taste
• 2 Tsp pepper or to taste

Instructions

 

• Preheat oven to 350 degree
• In a large bowl pour out the packets of rice
• In food processor, pulse the mushrooms until evenly chopped (but not pureed) and add to rice
• In same food processor (no need to wash yet!), finely chop the 2 onions and add to rice mixture
• Add cheese and stir ingredients to blend
• Add in sugar, salt and pepper and mix
• Whisk eggs and then add to mixture folding it all together until well mixed
• Fill muffin tin about ¾ full
• Optional: add some additional cheese on top of filled muffins
• Bake about 40 minutes or until your finger bounces back when you tap the muffin
• Let cool for 15 – 20 minutes before removing from muffin pan

Notes

Queen of Quick^TM
Queen of Quick Cooking^TM

Like this recipe? Check out my recipe for Portobello Mushrooms with Cheese & Roasted Tomatoes with Basil Bread Crumbs!

Sources:

Chinesenutrition.org, Healthline.com

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