Light Apple Stuffing Muffins
I decided to combine my wheat muffin recipe with the rest of the ingredients that I use to make stuffing. These muffins make healthy finger food stuffing on-the-go. They are sweet and savory with a buttery-like taste.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 2cups water
- ⅔cup nonfat dry milk powder
- ½cup margarine, melted
- 6tablespoons white sugar
- 2eggs
- ¼cup sucralose sugar substitute (such as Splenda®)
- 4teaspoons baking powder
- 2½ teaspoons salt
- 2teaspoons ground thyme
- 1teaspoon baking soda
- ½teaspoon onion powder
- ½teaspoon garlic powder
- ½teaspoon dried minced onion
- ¼teaspoon black pepper
- 2cups all-purpose flour
- 2cups whole wheat flour
- 2sweet-tart apples (such as Gala), cored and chopped
- ½cup chopped celery
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.Step 2
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.Step 3
Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.