• Serves 4
  • 30 minutes
  • Difficulty Easy
  • 10 Ingredients


These muffins are great for lunch, to use as leftovers or as dinner sides!

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Ingredients (serves 4)

  • 3 cups cooked rice (we cooked in chicken stock for extra flavour)
  • 1 cooked chicken breast shredded
  • 1 carrot grated
  • 3 shallots chopped
  • 1 large mushroom chopped
  • 1/2 cup cooked peas
  • a few large leaves spinach
  • 1 1/3 cups grated cheese
  • 3 eggs
  • parmesan cheese for the top of muffins


  1. Preheat oven to 200 degrees. Mix all ingredients together in a large bowl. Spray muffin trays.
  2. Place mixture into muffin trays pressing down slightly to make sure they stick together.
  3. Sprinkle the tops with some parmesan cheese.
  4. Bake for 15 minutes.


You can add as many veggies as you like! Cooking the pasta in chicken stock really adds extra delicious flavour.

  • What a great recipe for using up leftovers!


  • This is another great way to use up leftover chicken. I’ll have to try it next time we have a roast.


  • This looks great, im loving the ingredients!


  • Your recipes are awesome – this one sounds unbelievably good!


  • Great for work lunches and after school teas.


  • Mmm these look very yummy! Will try these on my kids. Thanks for sharing!


  • stellar recipe, thanks for sharing!


  • I always struggle for a way to use up leftover rice that my kids will actually eat. These look like a great idea and I’m looking forward to giving them a try. Thanks for posting!


  • great for leftovers!


  • Chicken in a muffin – brilliant.


  • A delicious and healthy recipe; thanks!.


  • Chicken is the most tasty food.


  • Fabulous lunchbox idea. Looks really tastey and a fair bit on the healthy side. Love the spinach


  • These look like a great way to finish up leftover veggies. Great idea!


  • always looking for more healthy muffins as my younger ones love them and they think they are getting treats.


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