Stuffing Muffins Recipe

Name: Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both); 1 3/4 cups nonfat milk; 2 tablespoons olive oil or 2 tablespoons walnut oil; 1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith); 1/2 cup finely chopped walnuts; 1/3 cup applesauce, unsweetened; 2 teaspoons dried Italian herb seasoning; 2 tablespoons minced onions; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1/8 teaspoon black pepper; 2 1/2 cups all-purpose flour; 5 teaspoons baking powder

Servings: persons

2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both)
1 3/4 cups nonfat milk
2 tablespoons olive oil or 2 tablespoons walnut oil
1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith)
1/2 cup finely chopped walnuts
1/3 cup applesauce, unsweetened
2 teaspoons dried Italian herb seasoning
2 tablespoons minced onions
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 1/2 cups all-purpose flour
5 teaspoons baking powder

1
In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
2
Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
3
Preheat the oven to 400 degrees.
4
Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
5
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
6
Combine the flour and baking powder and sift together.
7
Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
8
Spoon batter into prepared muffin tins, filling each cup almost full.
9
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
10
Remove from the tins and transfer the muffins to a rack to cool slightly.
11
Serve warm.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both), 1 3/4 cups nonfat milk, 2 tablespoons olive oil or 2 tablespoons walnut oil, 1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith), and more.

Yes, Stuffing Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffing Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions