Celery Muffins Recipes

CELERY MUFFINS

Celery Muffins image

So, the other day, I go on yet another health kick and drop by the local farmer's market and buy a little of everything they had: if it was crunchy, I bought it. So, here I am, off the health kick, hating raw veggies again and wondering what in the world am I going to do with all these vegetables and no meat. I found this off Campbell's Soup Australia (... random...) website. You can probably just look up the original 'cause I made a few changes.

Provided by OneFootInThePoorHou

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) can Campbell's condensed cream of celery soup
1 egg
1 small onion, quartered
1 1/2 cups celery, diced
1/2 cup fat free sour cream
1/2 cup reduced-fat milk (1 or 2%, stay away from skim)
2 1/2 cups all-purpose flour
3 3/4 teaspoons baking powder
1 1/4 teaspoons salt
paper baking cups or nonstick cooking spray

Steps:

Preheat oven to 400 degrees F.
Either grease up your 12-tin muffin tray or line it with the paper cups.
Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
Spoon mixture into muffin tins, equal amounts into each tin.
Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.

Nutrition Facts : Calories 137.7, Fat 2.1, SaturatedFat 0.7, Cholesterol 22, Sodium 563, Carbohydrate 25, Fiber 1.1, Sugar 2.2, Protein 4.5

STUFFIN' MUFFINS

Stuffin' Muffins image

A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!

Provided by Sheila LaLonde

Categories Trusted Brands: Recipes and Tips Swanson®

Time 50m

Yield 18

Number Of Ingredients 8

Ingredients

¾ cup butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup Swanson® Chicken Broth
1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g

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