Ingredients
Timings
Prep time: 20 minutes
Cook time: 55 minutes
Method
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Trim some of the crust off the bread (a little is fine, but you don’t want too much crust). Cut into chunky cubes. Put in a big mixing bowl.
3. Set a large frying pan over a low-medium heat. Add the oil. When hot, add the onion and leeks with a big pinch of salt. Cook for about 10-15 minutes, stirring occasionally, or until soft.
4. Strip the leaves from the thyme straight into the pan.
5. Add the garlic too and cook for 5 minutes, stirring occasionally.
6. Add both kinds of garlic granules, the fresh cranberries, dried apricots and the citrus zest to the pan. Cook, stirring, for 2 minutes.
7. Add the citrus juice and vegetable stock. Bring to a simmer. Turn off the heat.
8. Pour the contents of the pan into the mixing bowl and, using a large spoon, mix the bread and the liquid together thoroughly. Taste and see if it needs salt. It likely will – and some black pepper.
9. If your muffin trays are silicone you likely won’t need to grease them. If they’re metal, give them a light grease with some olive oil.
10. Spoon a mound of stuffing into a muffin hole and press it down with a spoon, then pile more on top. Don’t worry if it isn’t neat – the craggy bits are going to crisp up in a pleasing way.
11. Repeat with the rest of the mixture. It should yield about 15 muffins, so you may need to bake it in batches.
12. Place in the centre of the oven and bake for 30 minutes, or until the tops are well browned.
13. Leave to cool completely in the tray before turning out.
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By elocal magazine