Kerry Withoos, Accredited Practising Dietitian


Rice Muffins

Recipes > Savoury Biscuits, Muffins and Loaves

These muffins are super easy and super quick to make. Have one as a snack or enjoy with a salad or a soup for a light meal. These muffins are gluten free, low fat and low fodmap.


  • 3 cups cooked rice
  • 1 cup cooked chicken
  • 1 carrot grated
  • 1 small zucchini grated
  • 1/3 cup low fat grated cheese
  • 3 eggs


  • Preheat oven to 180°C. Spray a 12 hole muffin tray.
  • Combine all ingredients, leaving some cheese to sprinkle on top, and bake in oven for 15 to 20 minutes or until cooked through.
  • Store in the fridge for up to 3 days or wrap individually and freeze for up to 3 months.