Savory Mirliton Muffins
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6
Ingredients
  • 2 medium-size mirlitons
  • 1 cup diced onion
  • ½ cup diced green onion tops
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup grated Cheddar cheese
  • 1 ½ cups bread crumbs
  • 4 large eggs
  • ½ teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
Instructions
  1. Preheat the oven to 400ºF. Coat a muffin pan with non-stick spray.
  2. Slice the stem end off the mirlitons and using a box grater, grate both of them. Wrap the grated mirliton in a square of cheesecloth and squeeze out all moisture. Measure out 2 cups of the packed mirliton and place in a large mixing bowl.
  3. Add the onion, green onion, thyme, parsley, cheese, and bread crumbs. Break the eggs into the mixture and combine, equally distributing all ingredients. Season with Cajun seasoning, salt, and pepper.
  4. Spoon the mixture into the holes of the muffin pan. Press down on the tops compacting the ingredients and fill each hole. Bake in the oven until the tops just begin to brown, and the muffins are firm to the touch, about 30 minutes. Remove and let cool.
  5. Invert the muffin pan, tap the sides and the mirliton muffins should release. If not, run a sharp knife around the inside of the tin until they release. Serve warm or at room temperature.
Notes
The size of each cup in your muffin tin will dictate how many portions this recipe will yield. If you want more servings, the recipe is easily scalable. The key to this recipe is to remove as much moisture from the mirliton pulp as you can; you will be surprised at the amount of liquid. This all-vegetable recipe forgoes the meat; feel free to add crumbled bacon or sausage, or even crabmeat, for a richer, heartier dish. Source a quality Cheddar cheese (Vermont or Tillamook) for maximum flavor. And a final note: While I call these muffins, my wife thinks they are closer to a quiche or maybe even savory bread puddings; you can call them whatever you like (but don’t call me late to the dinner table).
Recipe by Acadiana Table at https://www.acadianatable.com/?p=27337