Description
You could put any vegetable into this muffin form, and likely also delete the rice in favor of another cup of veggies…
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
* 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.