Whole Basmati Rice And Pecan Nut Muffins

1. 1

   Combine in a bowl the cooked whole basmati rice, the grated carrots and the chopped and toasted pecans

2. 2

   In another bowl mix the cream cheese with the slightly beaten eggs and the grated parmesan cheese. Add the baking powder

3. 3

   Pour the egg mixture over the dry ingredients and mix

4. 4

   Season with the salt and ground black pepper and add the ground cumin (optional)

5. 5

   Generously grease a muffin tray or use a silicone muffin tray and fill each mold with two tablespoons of mixture

6. 6

   Preheat the oven to 220C/430F and bake for 25 to 30 minutes or until golden brown

7. 7

   Allow to rest for 10 minutes and unmold

* Per serving · 4 servings · Values may vary.

No additional tips available.