Corn Bread Stuffing Muffins
Recipe: #25714
February 27, 2017
Categories: Breads, Side Dishes, Pork Sausage, Celery, Onions, Southern, Thanksgiving, Oven Bake, Muffins, more
"A unique way to serve up stuffing at Thanksgiving! Also an excuse to enjoy it year round."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (66.2 g)
- Calories 185.2
- Total Fat - 12.5 g
- Saturated Fat - 3 g
- Cholesterol - 47.9 mg
- Sodium - 336.6 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 1.7 g
- Sugars - 3.9 g
- Protein - 5.4 g
- Calcium - 33.9 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
Heat a large nonstick skillet over medium-high heat. Add sausage to the pan and saute for 4 minutes, stirring to crumble. Add the onion, celery and butter to the pan. Saute 5 minutes, stirring occasionally. Add the sage, thyme, salt and papper. Saute 1 minute more. Stir in the celery leaves.
Step 3
Combine the stock, oil, and eggs in a medium bowl. Stir with a whisk.
Step 4
Combine the baking powder and corn bread mix in a medium bowl. Add stock mixture and onion mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with chopped pecans. Bake at 400° for 12 minutes or until lightly browned.
Tips
- Cooking spray
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