Mediterranean Rice Muffins

Mediterranean Rice Muffins

Makes 20 muffins

rice muffins


  • 2 cups cooked brown rice
  • 15 oz. can artichoke hearts, drained
  • 1 roasted red pepper
  • 3 oz. sundried tomatoes
  • 4 oz. sliced olives
  • 1 cup plain Greek yogurt
  • 1 cup feta cheese
  • 2 eggs


  1. Preheat oven to 375 degrees and grease 20 cupcake tins.
  2. Dry the artichoke hearts and roasted red peppers by pressing in between paper towel.  Chop artichoke hearts and pepper.
  3. Combine artichokes, roasted red pepper, sundried tomatoes, olives, cooked rice, yogurt, feta cheese, and eggs in large bowl. Stir until combined.
  4. Pour mixture into cupcake tins and bake covered with foil for 25 minutes. Uncover and cook for another 5.
  5. Remove, let cool for a few minutes, and serve. Leftovers can be frozen in a Ziplock bag.

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