Easy Stuffing in Muffin Tins

Easy vegan stuffing muffins on a napkin.

Easy Stuffing in Muffin Tins

Make the best Stuffing in Muffin Tins with a handful of ingredients, including cranberries. Easy vegan recipe for stuffing cups.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 129kcal

Author Marjory Pilley

Ingredients

8 cups soft bread cut into 1-inch cubes (about 2 slices of bread equals 1 cup); use gluten-free or low-carb if needed
1 Tablespoon Vegan Butter for greasing muffin tins
¼ cup apple butter Use no-sugar added apple butter for fewer carbs
½ cup celery finely diced
½ cup onion finely diced
½ cup corn flakes, gluten-free crushed; regular or gluten-free; Use low-carb cereal for fewer carbs.
½ cup dried cranberries Use dried cranberries with 50% less sugar for fewer carbs.

Instructions

Preheat oven to 375°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.

Video

Notes

See step-by-step pictures and more tips above.

To lower the carbs:

The bread used will drastically change the carb count.
Use apple butter with no added sugar
Use dried cranberries with 50% less sugar.
Use a low-carb cereal, like Premier Protein Mixed Berry Almond Cereal.

Freezer instructions:

Stuffing muffins store very well in the freezer. For best results, wrap individually in plastic wrap. When ready to enjoy, remove them from the freezer to the refrigerator and allow them to defrost overnight. To reheat, remove the muffins from the plastic wrap and warm in a toaster oven for about 10 minutes. Use within 2 months of freezing.

Nutrition