Gluten Free Stuffing Muffins
There’s nothing like a warm thanksgiving meal to bring the family together. These stuffing muffins are a perfect new spin on the traditional recipe you always make. Gluten free, 3 servings of vegetables ~ thanks to the Phytopur Greens Soup ~ and of course delicious!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield24
- Serving Size1
- Energy110 cal
ingredients
- 1 loaf gluten free bread
- 1 bunch fresh sage
- 1 cup baby bella mushrooms
- 4 cloves garlic
- 1 onion
- 1/2 cup gluten free flour
- 1 scoop Phytopur Soup - greens
- 4 eggs
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp cumin
- 2 Tbsp butter
Directions
preheat oven to 375 degrees
peel and dice garlic and onion
wash and chop mushrooms
melt butter over medium heat in saute pan
add garlic, onion, mushrooms with pinch of salt to saute pan and cook for about 6-8 minutes until vegetables are soft and onions are translucent
in a blender or food processor, pulse bread into breadcrumbs with half of the sage
add sage and breadcrumbs to large bowl
add baking powder, baking soda, phytopur soup, salt, pepper, cumin, and half of the flour to bowl and combine.
add cooked garlic, onion and mushroom mixture to bowl.
add eggs and mix all ingredients together, adding the rest of the flour as needed to thicken mixture
spray muffin tin with avocado or other oil
spoon stuffing mixture into muffin tin filling about 3/4 way
bake in oven for 18-22 minutes, testing with toothpick
remove from oven and let cool on cooling rack
serve and enjoy!
- Serving Size1
- Amount per serving
- Calories110
- % Daily Value*
- Total Fat4 g5.13%
- Saturated Fat1 g5%
- Cholesterol30 mg10%
- Sodium320 mg13.91%
- Total Carbohydrate16 g5.82%
- Dietary Fiber1.5 g5.36%
- Total Sugars3 g
- Protein3 g6%
- Calcium111 mg8.54%
- Iron1 mg5.56%
- Potassium111 mg2.36%
