Recipes

Grab-n-Go Stuffing Muffins

Grab-n-Go Stuffing MuffinsGrab-n-Go Stuffing Muffins

Here's a great take on muffins with the added goodness of Collagen Peptides...just grab and go!

Serves: 12

Ingredients

Use Organic if possible

  • 10 pieces of sliced gluten-free bread

  • 1 cup chopped onion

  • 1 cup chopped celery

  • ¾ cup chopped apple (such as fuji or gala)

  • ½ cup dried cranberries

  • 1 cup chicken broth*

  • 1 scoop Garden of Life Collagen Peptides - Unflavored*

  • ¾ cup soy-free vegan butter

  • 1 tsp dried sage

  • ½ tsp dried thyme

  • ½ tsp cinnamon

  • ½ tsp sea salt

  • ½ tsp black pepper

  • ¼ tsp cumin

Preparation

  1. To make bread crumbs, preheat oven to 375 degrees.

  2. Cut bread into bite-sized cubes then spread out on a cookie sheet and bake for 10-12 minutes—then set aside.

  3. Heat a large skillet to medium high and add vegan butter, celery and onions and cook for about 7 minutes.

  4. Add in apples, cranberries, salt, pepper and spices and cook another few minutes.

  5. Lastly, turn off heat and mix in broth, bread crumbs and collagen peptides and stir until the bread crumbs absorb the liquid and are soggy.

  6. Place 12 muffin tins into a muffin pan and then fill each one until all the stuffing is gone.

  7. Bake for 35 minutes.

  8. Let cool before serving.

  9. Stuffing muffins can be made in advance and refrigerated for up to 4 days or freeze up to 2 months.

  10. *Vegan option: Leave Peptides out and add 2 Tablespoons of Garden of Life Golden Flaxseed and use vegetable broth instead of chicken broth.

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