Vegan Stuffing Muffins
These easy Stuffing Muffins are a perfect side for any meal. With just 6 ingredients and no stove-top prep required, you don't need to wait for the holidays.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
- 8 cups soft bread cut into 1 inch cubes (about 2 slices of bread equals 1 cup); gluten-free if needed
- 1 Tablespoon Vegan Butter for greasing muffin tins
- 1/4 cup apple butter
- 1/2 cup celery finely diced
- 1/2 cup onion finely diced
- 1/2 cup corn flakes, gluten-free crushed; regular or gluten-free
- 1/2 cup dried cranberries
Preheat oven to 375 degrees F.
Generously grease 12 muffin tins with butter.
Drizzle apple butter over bread cubes and gently toss with a fork to evenly coat.
Place 4-5 bread cubes in the bottom of each muffin tin.
Add celery, onion, corn flakes and dried cranberries (a.k.a goodies) to remaining bread cubes.
Fill each muffin tin with the bread cube and goodies mixture being careful to get both bread and goodies in each muffin tin. (The goodies tend to fall to the bottom of bowl.)
Press the mixture down with the bottom of a measuring cup, spoon or with your hands until the mixture is compact and fills up about half of the muffin tin.
Add additional bread cube and goodies mixture to each tin so that it is heaping slightly over the top.
Again, press the mixture down so that is compact and just even or slightly over the top of the muffin tin.
Bake for 20-25 minutes or until the top is browned and firm.
Allow stuffing muffins to cool in the muffin tin for about 5-10 minutes.
Gently remove stuffing muffins with a fork.
Enjoy warm or at room temperature.
Calories: 129kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Cholesterol: 2mg | Sodium: 185mg | Potassium: 64mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Vitamin C: 0.9mg | Calcium: 90mg | Iron: 1.6mg