Cheesy Broccoli and Rice Muffins
Cheesy Broccoli and Rice Muffins are a wonderfully nutritious and convenient dish that makes for an ideal addition to your back-to-school meal prep. These savory mini muffins are packed with wholesome ingredients, combining the goodness of broccoli with the comfort of cheesy rice. They are perfect for lunch boxes, quick snacks, or even for on-the-go meals, providing energy and satisfaction for both kids and adults.
| Ingredients | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Fresh broccoli, chopped | 1 cup |
| Cheddar cheese, shredded | 1 cup |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Baking powder | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together the cooked rice, chopped broccoli, and shredded cheese.
- In another bowl, whisk the eggs, milk, olive oil, garlic powder, salt, and black pepper.
- Pour the egg mixture into the rice mixture and stir until fully combined, then add the baking powder and mix gently.
- Spoon the mixture into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the muffins are golden brown and firm to the touch.
- Allow to cool slightly before removing from the tin, and enjoy warm or store for later.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Mini Egg and Vegetable Frittatas
Mini Egg and Vegetable Frittatas are a fantastic make-ahead breakfast option that is both nutritious and easy to prepare. These bite-sized frittatas are packed with protein and colorful vegetables, making them a perfect choice for busy mornings or healthy snacks. They are great for lunch boxes as well and can be customized with your favorite veggies.
| Ingredients | Quantity |
|---|---|
| Eggs | 6 |
| Milk | ¼ cup |
| Spinach, chopped | 1 cup |
| Bell pepper, diced | ½ cup |
| Onion, diced | ¼ cup |
| Cherry tomatoes, halved | ½ cup |
| Cheese (cheddar, feta, or mozzarella) | ¾ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Olive oil | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Stir in the chopped spinach, diced bell pepper, onion, halved cherry tomatoes, and cheese until well combined.
- Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes or until the frittatas are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin, and enjoy warm or store for later.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Savory Spinach and Feta Muffins
Savory Spinach and Feta Muffins are a delightful and healthy option perfect for busy mornings or as a snack throughout the day. These muffins are not only flavorful but also packed with nutrients from the spinach and protein from the feta cheese. They can be made ahead of time and enjoyed fresh or heated up for a quick meal, making them an excellent addition to your back-to-school meal prep.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | ¼ cup |
| Fresh spinach, chopped | 1 cup |
| Feta cheese, crumbled | ¾ cup |
| Red onion, finely chopped | ½ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together the flour, baking powder, salt, and black pepper.
- In another bowl, whisk the eggs, milk, and olive oil until well combined.
- Stir the wet ingredients into the dry ingredients until just combined, then fold in the chopped spinach, feta cheese, and red onion.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack, then enjoy or store for later!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Ham and Cheese Breakfast Muffins
Ham and Cheese Breakfast Muffins are a hearty and satisfying option for breakfast or a quick snack throughout the day. These muffins combine the savory flavors of ham and cheese, making them a protein-packed treat that can be enjoyed warm or at room temperature. Perfect for busy mornings or packed lunches, these muffins are easy to prepare and can be made in advance.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | ¼ cup |
| Cooked ham, diced | 1 cup |
| Cheddar cheese, shredded | 1 cup |
| Green onions, chopped | ¼ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, combine the flour, baking powder, salt, and black pepper.
- In another bowl, whisk together the eggs, milk, and olive oil until well mixed.
- Pour the wet ingredients into the dry ingredients, mixing until just combined, then gently fold in the diced ham, cheddar cheese, and green onions.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes until the muffins are golden brown and a toothpick inserted comes out clean.
- Cool for a few minutes before transferring to a wire rack. Enjoy warm or save for later!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Taco-Inspired Cornbread Muffins
Taco-Inspired Cornbread Muffins are a fun and flavorful twist on traditional cornbread, combining all the savory elements of a taco into a delicious muffin form. These muffins are perfect for a quick breakfast, lunchbox treat, or a side dish for dinner. Packed with the zesty flavors of taco seasoning, cheese, and bell peppers, they will brighten your day!
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Sugar | 1 tablespoon |
| Salt | ½ teaspoon |
| Milk | 1 cup |
| Eggs | 2 |
| Olive oil | ¼ cup |
| Taco seasoning | 1 tablespoon |
| Diced bell pepper | ½ cup |
| Shredded cheddar cheese | 1 cup |
| Cooked ground beef (optional) | 1 cup |
| Chopped cilantro (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the milk, eggs, olive oil, and taco seasoning until well combined.
- Add the wet ingredients to the dry ingredients and stir until just mixed, then fold in the bell pepper, cheddar cheese, and ground beef if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes until the muffins are golden and a toothpick inserted comes out clean.
- Let them cool slightly before serving, and enjoy your taco-inspired treat!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Sweet Potato and Black Bean Bites
Sweet Potato and Black Bean Bites are a nutritious and delicious option for any meal or snack. These bite-sized muffins combine the natural sweetness of sweet potatoes with the hearty texture of black beans, making them a perfect choice for health-conscious eaters. Packed with protein, fiber, and essential vitamins, they are great for kids and adults alike!
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cooked and mashed) | 1 cup |
| Canned black beans (drained and rinsed) | 1 cup |
| All-purpose flour | ½ cup |
| Baking powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 |
| Olive oil | 2 tablespoons |
| Diced onion | ¼ cup |
| Chopped cilantro (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, combine the mashed sweet potatoes, black beans, flour, baking powder, cumin, chili powder, and salt.
- In a separate bowl, whisk together the eggs and olive oil, then add to the sweet potato mixture along with the diced onion.
- Stir until all ingredients are well incorporated.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until they are set and a toothpick inserted comes out clean.
- Allow to cool slightly in the tin before transferring to a wire rack. Enjoy your tasty bites!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Pizza Muffins With Hidden Veggies
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 cup |
| Baking powder | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Milk | ½ cup |
| Eggs | 2 |
| Olive oil | 2 tablespoons |
| Grated mozzarella cheese | 1 cup |
| Diced bell peppers | ½ cup |
| Shredded zucchini | ½ cup |
| Diced tomatoes (canned or fresh) | ½ cup |
| Pepperoni slices (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix the whole wheat flour, baking powder, garlic powder, oregano, and salt.
- In a separate bowl, whisk together the milk, eggs, and olive oil; then add to the dry ingredients.
- Fold in the mozzarella cheese, bell peppers, zucchini, tomatoes, and pepperoni (if using).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Cool for a few minutes in the tin before transferring to a wire rack. Enjoy your delicious pizza muffins!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Quinoa and Zucchini Muffins
Quinoa and Zucchini Muffins are a nutritious and flavorful snack or breakfast option that’s perfect for busy school mornings. Packed with protein and fiber from quinoa and loaded with vitamins from zucchini, these muffins are not only delicious but also a great way to incorporate more vegetables into your diet. They are easy to prepare and can be made ahead of time, making them ideal for on-the-go meals.
| Ingredients | Quantity |
|---|---|
| Quinoa (cooked) | 1 cup |
| Whole wheat flour | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | 2 tablespoons |
| Grated zucchini | 1 cup |
| Grated carrot | ½ cup |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Chopped fresh herbs (e.g., parsley or basil) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, combine the cooked quinoa, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, and olive oil, then mix into the dry ingredients.
- Fold in the grated zucchini, grated carrot, shredded cheese, and chopped herbs until well combined.
- Distribute the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack. Enjoy your healthy quinoa and zucchini muffins!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Savory Oatmeal Muffins With Cheese and Chives
Savory Oatmeal Muffins with Cheese and Chives are a hearty and healthy snack or breakfast option perfect for busy mornings. These delightful muffins are made with rolled oats and loaded with rich flavors from cheese and fresh chives, making them both filling and nutritious. They are simple to prepare and can be enjoyed warm or at room temperature, making them an excellent addition to any lunchbox.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | 2 tablespoons |
| Shredded cheese (cheddar or your choice) | 1 cup |
| Chopped fresh chives | ¼ cup |
| Black pepper (optional) | To taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together rolled oats, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, and olive oil, then add to the dry mixture and stir until just combined.
- Fold in the shredded cheese and chopped chives (and black pepper if using) until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack. Enjoy your savory oatmeal muffins!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Pesto and Cherry Tomato Muffins
Pesto and Cherry Tomato Muffins are a deliciously unique twist on traditional muffins, combining the savory flavors of basil pesto with the sweetness of cherry tomatoes. These vibrant muffins not only make for a fantastic snack or lunchbox treat, but they also serve as a gourmet addition to breakfast or brunch spreads. Rich in flavors and moisture, they are sure to impress both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 |
| Milk | ½ cup |
| Olive oil | 2 tablespoons |
| Basil pesto | ½ cup |
| Cherry tomatoes (halved) | 1 cup |
| Grated Parmesan cheese | ½ cup |
| Black pepper (optional) | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a bowl, mix together the all-purpose flour, baking powder, and salt.
- In another bowl, whisk the eggs, milk, olive oil, and basil pesto until well combined.
- Combine the wet mixture with the dry ingredients, stirring until just mixed.
- Gently fold in the halved cherry tomatoes and grated Parmesan cheese.
- Spoon the batter into muffin cups, filling them about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool slightly. Enjoy your pesto and cherry tomato muffins!
Loaded Cauliflower Muffins
Loaded Cauliflower Muffins are a scrumptious and nutritious twist on traditional muffins, perfect for sneaking in some vegetables into your child’s diet. These bite-sized delights combine the goodness of cauliflower with cheese, bacon, and green onions, making them an excellent snack for lunchboxes or a fun addition to family meals. They are easy to make and bursting with flavor that will satisfy even the pickiest eaters.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 2 cups (steamed and mashed) |
| Eggs | 2 |
| Shredded cheddar cheese | 1 cup |
| Cooked bacon (chopped) | ½ cup |
| Green onions (chopped) | ¼ cup |
| All-purpose flour | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large mixing bowl, combine the mashed cauliflower, eggs, cheddar cheese, bacon, and green onions, mixing until well blended.
- In another bowl, mix together the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the mixture into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until golden brown. Let cool slightly before enjoying your loaded cauliflower muffins!
