Wild Rice, Zucchini, Cheese, Eggs, Not Your Typical Muffin Recipe!! Lunch?
I love non muffin muffins as I call them, anything muffin tin size. Through the years when I mentioned to my teenagers and my husband "I am tired of the same thing day in and day out for meals" I got the look. That meant I was going to get creative and sometimes that could work out great and other times it could by scary. I, on the other hand, loved when I felt that way because I loved creating in my kitchen and if they ate it fine and if not they could fix what they wanted, worked for me, my kids can cook!! Today I had something on my menu I knew my husband would be happy with, but me not so much, so I got creative once again.
I had some shredded zucchini hanging out leftover from another recipe, and I had some wild rice in my cupboard, and always have my fresh chicken eggs, bless their hearts for still laying in this weather, and always always cheeses and spices galore so here we go, this is what I did:
Oven 375 Time: 20-25 minutes
About 3 cups of shredded zucchini, drained well, this is important
1 heaping cup of precooked wild rice (feel free to use the precooked types in the stores these days, I do) or rice of choice
1/4 cup of parmesan cheese
Spices of choice to taste (I used turmeric, bl pepper and herbes de provence)
Filled my lightly sprayed muffin tins 3/4 full
Baked at 375 for 25 minutes
Please note: Time and amount will depend on size of your muffins, test by pressing on top and if solid they are done, or knife test as you would a quiche!!
Let sit 5 minutes, remove from tins
I served mine with salsa and greek yogurt, sour cream is great also with these!!
These reheat great, have not tried freezing so am not sure that would work or not!