stuffing muffins

Name: stuffing muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both); 1 3/4 cups nonfat milk; 2 tablespoons olive oil or 2 tablespoons walnut oil; 1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith); 1/2 cup finely chopped walnuts; 1/3 cup applesauce, unsweetened; 2 teaspoons dried Italian herb seasoning; 2 tablespoons minced onions; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1/8 teaspoon black pepper; 2 1/2 cups all-purpose flour; 5 teaspoons baking powder

Submitted by paulamatt

"different kind of muffin...try it with sausage for breakfast"

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photo by Julie Bs Hive

Ready In:: 35mins
Ingredients:: 13
Yields:: 1 dozen

ingredients

²⁄₃ cup dark raisins or 2/3 cup golden raisin (or a mixture of both)
1 ³⁄₄ cups nonfat milk
2 tablespoons olive oil or 2 tablespoons walnut oil
¹⁄₂ cup finely diced tart green apple (we used about 1/2 a Granny Smith)
¹⁄₂ cup finely chopped walnuts
¹⁄₃ cup applesauce, unsweetened
2 teaspoons dried Italian herb seasoning
2 tablespoons minced onions
1 tablespoon sugar
1 ¹⁄₂ teaspoons salt
¹⁄₈ teaspoon black pepper
2 ¹⁄₂ cups all-purpose flour
5 teaspoons baking powder

directions

In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
Preheat the oven to 400 degrees.
Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
Combine the flour and baking powder and sift together.
Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon batter into prepared muffin tins, filling each cup almost full.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove from the tins and transfer the muffins to a rack to cool slightly.
Serve warm.
Makes 12 muffins.

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Reviews

What a nice surprise.... Savory muffins! We thought these were great for Sunday brunch. Took your advise and served them w/ sausage. In short...YUM! Thanks for posting.

Aroostook
Twelve delicious muffins on the table this morning and along with the sausage and very small clementines everyone enjoyed a leisurely breakfast. Might try sarikat's suggestion next time around. TFS

Julie Bs Hive
This recipe is fantastic! The only changes I made were to sub almonds for walnuts, and to add 1.5 cups diced precooked chicken breast. They really do taste like stuffing! Also with the addition of chicken I got 18 muffins, not 12. I will be making this recipe, and variations of it, many many times!

sarikat

RECIPE SUBMITTED BY

paulamatt

United States

I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.

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