Corn Bread Stuffing Muffins

12
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"A unique way to serve up stuffing at Thanksgiving! Also an excuse to enjoy it year round."

Original recipe yields 12 servings
OK

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 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 & Variations


  • Cooking spray

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