I made the decision to combine the remaining components of my stuffing recipe with my wheat muffin recipe. These muffins are a convenient, healthful alternative to finger food. They have a buttery-like flavor and are both sweet and savory.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 cups water
- ⅔ cup nonfat dry milk powder
- ½ cup margarine, melted
- 6 tablespoons white sugar
- 2 eggs
- ¼ cup sucralose sugar substitute (such as Splenda®)
- 4 teaspoons baking powder
- 2 ½ teaspoons salt
- 2 teaspoons ground thyme
- 1 teaspoon baking soda
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried minced onion
- ¼ teaspoon black pepper
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 sweet-tart apples (such as Gala), cored and chopped
- ½ cup chopped celery
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
- Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
- You can substitute canola oil for the margarine. You can substitute 2% milk for the nonfat milk and water mixture. You can substitute sugar for the sucralose.
- You can use any sweet-tart apple, such as McIntosh, Cortland, Jonathan, Macoun, Rhode Island, Criterion, Baldwin, or Pink Lady.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 447 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These were very nice. I made per recipe. The apple is the first thing you taste, then followed by the onion and other savory spices. I tried these cool and warmed up and I did prefer them warm.. you got more of the savory spice flavor and smell that way. These would be a nice accompaniment to any fall/ winter meat entrée
Was looking for a light bread stuffing recipe similar to my stuffing for chicken or turkey to serve with a pork loin roast. I kind of played with this recipe using white flour (no wheat flour), 1 apple instead of 2, and totally eliminated the sugar substitute as I really didn’t want ‘sweet’. I added 1/2 cup chopped onion and 1 tsp of chicken bullion. Thanks jjsMA.. really appreciated your recipe.. even though I messed with it to suit my needs..