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).