Grab-n-Go Stuffing Muffins
- Nov 1, 2019
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
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10 pieces of sliced gluten-free bread
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1 cup chopped onion
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1 cup chopped celery
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¾ cup chopped apple (such as fuji or gala)
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½ cup dried cranberries
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1 cup chicken broth*
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1 scoop Garden of Life Collagen Peptides - Unflavored*
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¾ cup soy-free vegan butter
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1 tsp dried sage
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½ tsp dried thyme
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½ tsp cinnamon
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½ tsp sea salt
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½ tsp black pepper
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¼ tsp cumin
Preparation
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To make bread crumbs, preheat oven to 375 degrees.
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Cut bread into bite-sized cubes then spread out on a cookie sheet and bake for 10-12 minutes—then set aside.
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Heat a large skillet to medium high and add vegan butter, celery and onions and cook for about 7 minutes.
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Add in apples, cranberries, salt, pepper and spices and cook another few minutes.
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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.
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Place 12 muffin tins into a muffin pan and then fill each one until all the stuffing is gone.
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Bake for 35 minutes.
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Let cool before serving.
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Stuffing muffins can be made in advance and refrigerated for up to 4 days or freeze up to 2 months.
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*Vegan option: Leave Peptides out and add 2 Tablespoons of Garden of Life Golden Flaxseed and use vegetable broth instead of chicken broth.
