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Muffins and Quick Breads

Chicken and Rice Muffins
This favorite comfort food works nicely as a savory muffin meal. Finish the meal with a salad or steamed vegetables. Muffins may be frozen.
1 tablespoon Olive oil
1/2 teaspoon Minced garlic
1/3 cup Onion, coarsely grated
1/2 cup Fresh carrots, grated
1/8 teaspoon Black pepper, freshly ground
1/2 teaspoon Celery salt
3 cup Cooked long grain white rice
1 cup Canned chicken broth, low sod
3/4 cup Bread Crumbs
2 whole boneless chicken breasts
2 each Egg
1/3 cup Mayonnaise, low-fat
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Chicken and Rice Muffins

Chicken and Rice Muffins

Chicken and Rice Muffins
  • Servings:Serves 6
  • Prep Time:50 minutes
  • Cook Time:22 minutes
What Kids Can Do
* Measure and mix rice, chicken, and bread crumbs.
* Fill muffin cups.
* Garnish with bread crumbs.
1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray. Heat a large nonstick skillet over medium heat. When hot, add olive oil, garlic, onion, carrot, pepper, and celery or kosher salt.
2. Cook and stir until fragrant, about 3 minutes. Add rice and broth and bring to a simmer. Simmer for 2 minutes, then transfer to a large bowl.
3. Set aside 1 Tbsp. bread crumbs. Add chicken and remaining bread crumbs to rice mixture. Stir to combine. In a small bowl, whisk eggs and mayonnaise until smooth, then add to rice mixture. Stir mixture until evenly blended.
4. Divide mixture among muffin cups, a generous 1/3 cup per muffin. Pinch about 1/4 tsp. of reserved bread crumbs and sprinkle on top of each muffin.
5. Bake for 22 minutes. Muffins should be golden brown, with a crunchy top. Let muffins rest in pan for 10 minutes. To serve, run a knife around edge of each muffin. Use a fork to lift muffins out of pan and transfer to a plate. Serve warm. May be refrigerated for up to 2 days, or frozen. Reheat in 350 F oven, 5 minutes for refrigerated, 20 minutes for frozen muffins.
Notes: Kosher salt may be substituted for celery salt.
Source: Hannaford fresh Magazine, March - April 2009