Apple Fig And Nut Stuffing Muffins Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat oven to 375°F.
• Preheat a large skillet over med high heat.
• Add olive oil to skillet and 4 tbsp butter.
• When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
• Sprinkle the vegetables and apples with seasonings.
• Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
• Moisten the stuffing with chicken broth until all the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter.
• Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
• Remove bay leaf as you scoop the stuffing when you come upon it.
• Bake until set and crisp on top, 10 to 15 minutes.
• Remove stuffing 'muffins' to a platter and serve hot or room temperature.

Steps:

• Heat 2 tablespoons of the butter and the walnuts in 10-inch skillet over medium heat, stirring occasionally, until walnuts are lightly toasted. Remove walnuts from skillet, using slotted spoon; place in small dish. Stir honey and nutmeg into walnuts until glazed; set aside.
• Melt remaining 6 tablespoons butter in same skillet over medium heat. Cook celery and onion in butter 3 to 4 minutes, stirring occasionally, until crisp-tender.
• Spray 4- to 6-quart slow cooker with cooking spray. Place stuffing cubes in cooker. Add cooked celery and onion with butter and the mushrooms to stuffing cubes; mix lightly. Add applesauce and water; stir gently to mix.
• Cover and cook on low heat setting 4 to 5 hours. Sprinkle with glazed walnuts before serving.