Grab-n-Go Stuffing Muffins

November 1, 2019 by Gwen Eager EnglishBreakfastSnacks
Grab-n-Go Stuffing Muffins

Serves: 12

Use Organic:

  • 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 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin

Directions:

  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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