All the food that's fit to cook. In a Muffin Pan.
Recently, I was challenged by a Supper Muffin skeptic.
“I bet you can’t make one from the stuff in my fridge,” he said
“I bet I can. I bet I can make twelve”
My only hesitation was, ‘what if his fridge is totally empty?’ other than that I had faith in myself and the muffin. In the fridge I found broccoli, onion, egg, cheese, and some cooked off Minnesota wild rice. This was such an easy Supper Muffin. I steamed the onions and broccoli and then mixed them with the rice, cheese, and one egg in a large bowl. Then I filled each cup, placed them in the oven at 350° until the tops began to brown. Scooped and served.
He was genuinely impressed. It was as if he had never eaten a casserole. Either way a convert is a convert. This simple supper muffin definitely isn’t a science. Its purely a celebration in creativity. Take a look inside your kitchen, what kind of Supper Muffin could you make?
Let us know below!