Celery Muffins Food

RECIPE: GREEN JUICE AND PULP MUFFINS

Steps:

• Make the green juice: In a juicer, process the celery, apples, cucumber, ginger and parsley, reserving the pulp. Divide the juice between glasses and enjoy while you prepare the muffins.
• Make the muffins: Preheat the oven to 350º. Grease a muffin pan or line with baking cups.
• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. In another medium bowl, whisk together the oil, honey, lemon zest and eggs until smooth. Slowly fold the dry ingredients into the wet until just incorporated. Stir in the juice pulp and divide the batter between 12 muffin cups, ¼ cup of batter per cup. Sprinkle pepitas over each muffin.
• Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool completely.

CELERY MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Either grease up your 12-tin muffin tray or line it with the paper cups.
• Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
• Spoon mixture into muffin tins, equal amounts into each tin.
• Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.

STUFFING MUFFINS

Steps:

• Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
• Mushroom-Leek Stuffing: Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
• Photography by Charles Masters

WORLD'S BEST CORNBREAD STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
• Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
• Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.