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Light Apple Stuffing Muffins


"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."
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35 m servings 153 cals
Original recipe yields 24 servings (24 muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  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.
  3. Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.


  • Cook's Notes:
  • You can substitute canola oil for the margarine. You can substitute 2% milk for the nonfat milk and water mixture. You can substitute sugar for the sucralose.
  • You can use any sweet-tart apple, such as McIntosh, Cortland, Jonathan, Macoun, Rhode Island, Criterion, Baldwin, or Pink Lady.

Nutrition Facts

Per Serving: 153 calories; 4.5 g fat; 24.2 g carbohydrates; 4.3 g protein; 16 mg cholesterol; 447 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Was looking for a light bread stuffing recipe similar to my stuffing for chicken or turkey to serve with a pork loin roast. I kind of played with this recipe using white flour (no wheat flour), ...