Sage Muffins… instead of bread stuffing
Posted on November 21, 2010 in 5-FLAVOR EATING
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If you are having trouble with gluten, but can’t bear the thought of NOT eating the herb-filled stuffing at your holiday dinners, I have an idea for you: make these muffins! GWF Baking Mix is wheat-free, gluten-free, sugar-free but makes the most delicious breads, muffins, cookies, and cakes. Promise!
- 2 eggs (sweet)
- 1 cup chicken broth (sweet)
- 4 TBS butter, melted & cooled (sweet)
- 2 TBS olive oil (sweet)
- 1 cup chopped onion (pungent, sweet)
- 1 cup chopped celery (salty, bitter)
- 1 TBS fresh thyme leaves (bitter, pungent)
- 1 TBS fresh sage, chopped (bitter, pungent)
- 2 cups of baking mix (sweet, salty)
- Heat oven to 350 degrees.
- Saute onions and celery in 2 TBS olive oil until soft, approximately 8 minutes. Stir in chopped sage and thyme and let sit to cool.
- Beat eggs gently in large bowl. Add chicken broth and cooled onion mixture. While stirring, slowly add melted butter. Mix well.
- Add baking mix, stirring just until combined.
- Fill lightly oiled loaf pan (smaller size is better) or mini loaf pans. Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
- Cool in tins for 5 minutes, then remove to cooling rack.