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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
153 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
Step 2
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.
Step 3
Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
Ingredients
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
6 tablespoons white sugar
½ cup margarine, melted
2 cups water
½ teaspoon garlic powder
2 ½ teaspoons salt
½ teaspoon onion powder
½ cup chopped celery
⅔ cup nonfat dry milk powder
½ teaspoon dried minced onion
¼ teaspoon black pepper
2 teaspoons ground thyme
¼ cup sucralose sugar substitute (such as Splenda®)
2 sweet-tart apples (such as Gala), cored and chopped
