Stuffin' Muffins

Serves: 5
Total Calories: 577
Yield: 12-14 Muffins


1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup coarse bread crumbs
1 cup vegetable broth
3/4 cup milk
1/4 cup olive oil
1 large egg
1 tablespoon honey
1/4 cup grated sharp cheddar cheese
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup coarsely chopped walnuts
1/4 cup roasted sunflower seed
1/4 cup raisins
2 teaspoons chopped fresh parsley or 1 teaspoon dried
2 cloves garlic minced
1/2 teaspoon rubbed sage
1/2 teaspoon ground thyme


1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the bread crumbs, in a large bowl. Then add the bread crumbs and toss.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 577
Calories from Fat: 234

This Stuffin' Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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