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Cheese Rice Muffins

Ready to treat your tastebuds with some cheesy goodness? Perfect for a quick lunch or snack, the savoury Cheese Rice Muffins are definitely a healthier alternative to your sugar-loaded ones. Check out this amazing recipe that delivers in no time!


  • 250g Cercle Vert Rice
  • 1 tbsp Olive oil
  • 1 Small brown onion, grated
  • 1 Medium carrot, grated
  • 1 Zucchini, grated
  • 1/2 cup Red roasted capsicum strips, drained, chopped
  • 1/4 cup Frozen peas
  • 1 cup Mozzarella cheese, grated
  • 2 tbsp Flat leaf parsley, chopped
  • 4 Eggs, lightly whisked


  1. Cook the Cercle Vert rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.
  2. Preheat oven to 180C fan force. Grease ten, 80ml (1⁄3-cup) non-stick muffin pans. Tip the rice into a large bowl and use your fingers to separate the grains.
  3. Heat oil in a small frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add to the rice with the remaining ingredients. Season well with salt and pepper. Mix well.
  4. Spoon mixture into muffin holes so they are almost full, stirring the mixture before filling each hole. Bake for 25 minutes or until firm to touch. Stand 3 minutes in the pan then turn onto a wire rack. Serve warm or at room temperature.
  5. Pro tip: You can add chopped ham, chicken or turkey to the muffins if you like.