APPLE AND ONION STUFFIN' MUFFINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
APPLE STUFFING MUFFINS
Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 897mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
DELIGHTFUL APPLE SPICE MUFFINS
These moist muffins are really small, that's what makes them cute! The spiciness makes them delightfully delicious!
Provided by Lisa T.
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
- In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
- Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.5 g, Cholesterol 23.3 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 175.4 mg, Sugar 10 g
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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.
Provided by JJsMa
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 153 calories, Carbohydrate 24.2 g, Cholesterol 16.2 mg, Fat 4.5 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 447 mg, Sugar 8.3 g
STUFFING MUFFINS
Provided by Food Network Kitchen
Number Of Ingredients 0
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
APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, apples, pecan, McCormick® Rubbed Sage, kosher salt, Stuffin' Muffins Base, large eggs
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
- Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 84 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 8 grams
APPLE AND ONION STUFFING / MUFFINS
This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.
Provided by katie in the UP
Categories Apple
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Preheat a large skillet over med high heat.
- Add olive oil to skillet and 4 tbsp butter.
- When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
- Sprinkle the vegetables and apples with seasonings.
- Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
- Moisten the stuffing with chicken broth until all the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter.
- Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
- Remove bay leaf as you scoop the stuffing when you come upon it.
- Bake until set and crisp on top, 10 to 15 minutes.
- Remove stuffing 'muffins' to a platter and serve hot or room temperature.
Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9
APPLE AND BACON STUFFING 'MUFFINS'
Start with a dozen slices of whole wheat bread to make these Apple and Bacon Stuffing 'Muffins'. End up with a delicious apple and bacon stuffing treat.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 300ºF.
- Spread bread cubes in single layer on rimmed baking sheet. Bake 10 to 12 min. or until dry, stirring every 5 min. Cool.
- Increase oven temperature to 375ºF. Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings in skillet. Add onions, celery and herbs; cook on medium heat 8 to 10 min. or until vegetables are crisp-tender, stirring occasionally. Stir in apples and garlic; cook and stir 3 min.
- Toss apple mixture with bread cubes, bacon and pepper in large bowl. Add broth; mix lightly. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.2616 mg, Sodium 250 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 6 g, Protein 5 g
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