Autumn Muffins

The same combination of herbs traditionally used to flavor turkey stuffing makes these muffins especially delicious. They’re very good with a chicken dinner, too!

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy


Serves: 12

Ingredients

  • 1 Tbsp. unsalted butter
  • ¼ cup minced onion
  • ½ cup finely minced celery
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 Tbsp. Splenda
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ⅔ cup no-sugar-added dried cranberries

Directions

  • Preheat oven to 350°F. Prepare a muffin tin with nonstick spray. Melt the butter in a pan. Sauté the onions and celery over medium heat until softened. Set aside.
  • In a large bowl, beat the eggs and milk together. Stir in remaining ingredients and mix thoroughly. Fill each cup halfway with batter. Bake for 20 minutes.