Stuffin' Muffins
Yield 12 Standard Muffins
Free of: gluten and top 8 allergens.
Stuffing goes great with so many main dishes. These muffins come with a surprise in the center, a tradition with a twist.
Ingredients
1 tbsp flaxseed meal
3 tbsp lukewarm water
1 tbsp grapeseed oil
1-1/4 cups diced yellow onions
1-1/4 cups diced celery
1-1/4 cups diced mushrooms, buttons or cremini
1/2 tsp dried oregano
1/2 tsp dried thyme
2/3 cup dried fruit (golden raisins, dark raisins, cranberries, cherries, or combination)
3 cups low-sodium vegetable broth, or more as needed
10 ounces allergy-friendly bread cubes (see recipe notes)
1/3 cup fresh Italian parsley, chopped
3/4 cup apple butter
Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a standard 12-muffin tin; set aside.
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- Heat oil in a large saucepan over medium heat.
- Add onions and celery; sweat for 5 minutes, stirring occasionally.
- Add mushrooms, oregano and thyme. Cook for 3-5 minutes or until mushrooms are soft.
- Add dried fruit and broth. Increase heat to high and bring to a boil. Reduce heat and simmer for 2 minutes. Remove pan from heat.
- Add bread cubes and parsley to the pan. Using a rubber spatula, gently stir to incorporate flavors and coat bread cubes with liquid. Add more broth, if needed.
- Taste to see if additional salt and pepper are needed. This will depend on the seasoning of the broth and bread cubes. If they are well seasoned, you should not need to adjust seasoning.
- Return to flaxseed mixture and vigorously whisk; it will be gelatinous. Pour mixture over bread cubes and toss gently to combine.
- Fill each muffin cavity halfway with stuffing mixture, pressing mixture gently. Fill the center of each cavity with 1 tbsp apple butter.
- Spoon a mound of stuffing mixture over the apple butter, shape and press gently into the muffin cavity. This will ensure the muffins will not fall apart.
- Bake until set and crisp on top, about 20 minutes. Remove from oven and allow to cool before removing from tin.
- Stuffin' muffins can be served fresh or can be easily reheated later.
Notes
- For homemade bread cubes, follow the recipe for Bistro Croutons. The recipe yields 2 quarts. You will need approximately 5 cups for the stuffin' muffins and you'll have leftovers for salads.
Courses Veggies & Sides
Nutrition Facts
Serving Size 1 muffin
Amount Per Serving | ||
|---|---|---|
Calories 140 | ||
% Daily Value | ||
Total Fat 4.1 g | 6% | |
Saturated Fat 0.5 g | 3% | |
Unsaturated Fat 3 g | ||
Sodium 201.6 mg | 8% | |
Total Carbohydrates 22.2 g | 7% | |
Dietary Fiber 3.2 g | 13% | |
Sugars 10.1 g | ||
Protein 2.9 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/stuffin-muffins/