VEGAN STUFFIN' MUFFINS

total time: 35 min

serves: 8 muffins

INGREDIENTS

1/2 stale loaf multigrain bread, cubed
1 tablespoon coconut oil
1/2 onion, chopped
1 apple, chopped
2 ribs celery, chopped
1/4 cup parsley, chopped
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/3 cup dried cranberries
1 teaspoons salt
1/2 teaspoon pepper
1 1/4 cups organic vegetable stock

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Preheat a large skillet over medium heat. Add coconut oil and onions. Cook for 3-4 minutes. Add apples and celery. Cook for 5 minutes, or until softened. Add cranberries, salt, pepper, and chopped herbs. Mix to combine.
2. Place cubed bread in a large bowl. Pour the vegetable and apple mixture over bread. Add vegetable stock. Mix gently.
3. Use coconut oil spray to lightly grease a standard muffin tin. Fill each tin with stuffing mixture.
5. Bake for 20-25 minutes, or until golden brown.