I’m pretty sure you could put anything you like in these muffins for a portable side dish, lunchtime option, or silly addition to an all-muffin meal.
“Two cups of stuff” doesn’t make for a very good recipe, though, so I nailed down an exact structure for you to follow, then some recommendations to adapt to your tastes.
When I was brainstorming sides for my silly muffin meal, I knew I wanted something with vegetables, and I also happened to have some leftover cooked brown rice in the fridge. I thought about the veggie fried rice I recently posted and wondered if it would go well in muffin form.
Then I thought about the huge amount of zucchini I had in the fridge.
Zucchini-rice muffins were born!
They held together better than I expected and would travel quite well, even in a lunchbox as long as your kids don’t mind eating cold rice. Any meal my kiddos can eat without touching a single fork? Golden.
Learn How to Make Leftovers into a Muffin
|Zucchini-Rice Muffins Recipe|
- 1 c. cooked rice
- 1 c. shredded or finely chopped zucchini (or other veggies)
- 1 egg
- 1/2 tsp. salt (to taste)
- 1 Tbs. fresh parsley (experiment with herbs of your choosing)
- 1/8-1/4 tsp. garlic powder
- Simply mix well in a bowl and press firmly into lined muffin cups.
- Bake at 400F for 18 minutes or 11 minutes for mini muffins.
- Pop out of the paper cups ASAP and you can reuse the cups for other muffins, especially if you make these meat muffins for dinner, too.
- Serve with optional soy sauce or butter.
- * To reheat: bake about 5 minutes in a 350-400F oven for minis, a bit longer for full sized muffins. Very simple! They’re not bad cold, either.
- Makes about 6 large muffins or 12 mini muffins, depending on how full you fill the cups.
* Make other flavors!
* Mexican: Use cilantro instead of the parsley and add a squeeze of lime. Try red peppers, black beans, red onion and/or tomato instead of the zucchini. Serve with salsa.
* Asian: Add ginger and curry to the mix; try a variety of veggies. Mimic the flavors of this fried rice recipe.
* Italian: Use EVOO and Italian seasoning in the rice; serve with spaghetti sauce.
* Grain-free: delete the rice in favor of another cup of vegetables, perhaps using some sweet potato for stickiness.
The lesson here? Anything can be made into a muffin with a little egg to hold it together! I hope you’ve enjoyed silly meals week at Kitchen Stewardship. Be sure to check out the silly pancake meal as well…
What’s in your fridge that would make a fun muffin?
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