Sage, Thyme and Onion Stuffing Muffins
6 slices of bread (cubed), olive oil, 2 garlic cloves, 3/4 cup onion (diced), 1/2 cup fresh parsely (minced), 1 tsp dried sage, 1 tsp dried thyme, 1 cup vegetable stock, salt and pepper
Mix makes 6 small muffins (increase by 1 slice of bread per person if you need more). Blend about half of the bread to make fine breadcrumbs. Combine with cubed bread and set aside. Saute the onions and garlic. Combine to the breadcrumbs and add parsely, sage, thyme, salt and pepper. Add 1 tbsp olive oil. Add 1 cup vegetable stock and stir until well mixed. It should be quite clumpy and not soggy. Grease a muffin tray. Bake for 25 minutes at 200° C.