Rice Muffins

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.

Ingredients

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

Method

• 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.