How to Stuff the Muffins

Looking for a good and easy recipe for muffins? No need to look any further. Even if you are not a kitchen goddess you will be able to make these nice and healthy muffins recipe.

muffins

It is no secret that some people, especially kids, like the tops of muffins more than the bottoms. This is because of topping, which adds a sweet, crumbly, and slightly crunchy texture. Topping is frequently found on expensive bakery treats, but you don’t have to shell out muffin to enjoy it. The topping is very easy to make at home. You likely always have the ingredients for this healthy recipe snack on hand.

 

 

Ingredients:muffin 2

6 oz. bacon (chopped)
6 Tablespoons unsalted butter
1 yellow oninon (finely chopped)
3 stalks of celery (chopped)
2 fuji apples (peeled and diced)
1 cup of walnuts or pecans (chopped)
1 teaspoon of dried sage
2 teaspoons of dried thyme
1 lb cubed loaf of bread (dry or crusty)
1 ½ cup low-sodium chicken stock

Preparation Instructions:

In a dry large frying pan, cook the bacon for about 8-10 minutes until it gets a nice brown crisp. Once the bacon is done, scoop it out with a slotted spoon and place it in a bowl, you will be saving the bacon grease. Then add 6 tablespoons of unsalted butter in the frying pan. Next, add the chopped onion and celery. Sautee both of these ingredients on medium-high heat, and keep stirring them around. After the celery and onion is sautéed, add the fuji apples, walnuts or pecans, dried sage, and dried thyme. You want to cook these ingredients for about three to five minutes, just about until the apples begin to soften. Once finished, add all of these ingredients to the bacon in the medium bowl and stir it around with the bacon. Then, add the bacon and vegetables to the bread and give it a good stir. After this, proceed to add the chicken stock to the main bowl and stir it around. Add some salt and pepper to the mixture. Next, grease your muffin tin and press down the bread/vegetable mixture into the muffin tray. Bake the stuffing muffins for about 20 minutes at 350*F.

Source: www.gourmandia.com

 

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