Ready, Set, Cook: Apple Stuffing Muffins

- HAP's Chef Kristi Zebrowski is in the Fox 2 Kitchen with another kid-friendly recipe to help families eat healthy this holiday season.

Apple Stuffing Muffins
6 Cups Day Old Whole Wheat Bread, cut into 1" cubes
1 teaspoon Olive Oil
¼ Cup Onion, Minced
¼ Cup Celery, Minced
1 Cup Apple, Peeled and Diced
½ teaspoon Sage, Minced
½ teaspoon Thyme
1/8 teaspoon Cinnamon
1 ¼ Cup Vegetable Broth
1 Egg White
2 Tablespoons Maple Syrup

Preheat oven to 425 degrees F. Arrange bread cubes onto baking sheet, and bake just until slightly crispy, checking frequently (about 6-8 minutes).
Heat a medium sauté pan over medium high heat, add olive oil to pan, and then add celery and onion. Cook vegetables until translucent, stirring frequently. Add cooked celery and onion to a large bowl with all ingredients, and mix thoroughly. Spray a muffin tin with nonstick cooking spray, and press mixture firmly into pan. Bake at 350 degrees F for approximately 30 minutes.


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