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.



Recipe Summary

20 mins
15 mins
35 mins
24 muffins


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

  • 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.

  • 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

153 calories; protein 4.3g 9% DV; carbohydrates 24.2g 8% DV; fat 4.5g 7% DV; cholesterol 16.2mg 5% DV; sodium 447mg 18% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
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) 1 apple instead of 2 and totally eliminated the sugar substitute as I really didn't want 'sweet'. I added 1/2 cup chopped onion and 1 tsp of chicken bullion. Thanks jjsMA.. really appreciated your recipe.. even though I messed with it to suit my needs.. Read More