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Corn Bread Stuffing Muffins

Created by breezermom on February 27, 2017

1/4 cup celery leaves, chopped
2/3 cup chicken stock (unsalted)
3 tablespoons oil (canola oil)
2 large eggs, lightly beaten
1/4 teaspoon baking powder
2 package (6.5 ounce) cornbread and muffin mix (like Betty Crocker or Martha White)
1/3 cup pecans, chopped

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.