RAGAMUFFINS

Ragamuffins image

Provided by Tam D

Time 35m

Number Of Ingredients 9

1 large egg, lightly beaten
1 c milk or milk alternative
1/4 c butter, melted
1 c dry bread crumbs* (see alternate suggestion)
1 c flour*
1 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
1 tsp mixed herbs, dried (optional)

Steps:

1. Melt the butter in a microwave safe mixing bowl.
2. While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
3. Add milk and egg to the melted butter. Whisk together slightly until blended. Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
4. Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
5. Fill muffin cups, that have been prepared with food release spray, about 2/3 full. Bake 25 minutes at 375*.
6. NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :) Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes. I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :) Why not try them using leftover dressing or stuffing? Don't forget to adjust the amount of milk and butter. So wonderful with a bowl of soup! I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it! *This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.