3-4cupsveggiesonions, mushrooms, zucchini, riced or shredded
2-4clovesgarlicminced
1Tablespoondijon mustardor whole grain mustard
1Tablespoontomato paste
½cupmilkoptional
½cuptriscuits crumbsabout 8-10 Triscuits, smashed or blended into crumbs (or use almond meal!)
½teaspoondried rosemary
½teaspoonsalt
optional: black pepperred pepper flakes
Instructions
Preheat oven to 425ºF.
Combine all ingredients in the order listed and mix until uniform, but don't overdo it. (Optional: to do a taste test, warm a pan over medium-high heat and fry just a teaspoon-sized amount of the mixture. Once cooked through, taste and adjust seasonings as desired.)
Divide into mini muffin tins and bake for 20 minutes on 425ºF.
Notes
I used a mini muffin tin because I ruined my regular muffin tin a few months ago...for a regular muffin tin, increase the cooking time to 25 minutes, and check temperature with a meat thermometer (145ºF at a minimum) to be safe.
Makes 36-40 mini muffins. Serving size is 6 mini muffins.