Description
Delightful muffins that capture the comforting flavors of traditional stuffing in an easy-to-eat form, perfect for any occasion.
Ingredients
Scale
- 10 slices stale bread, cut into cubes
- 1/4 cup unsalted butter, room temperature
- 3 garlic cloves, minced
- 1 1/2 cups chopped celery
- 1 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp ground sage
- 1/2 tsp dried minced onion
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 large eggs, beaten
- 2 cups chicken broth or vegetable broth
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the muffin pan with non-stick spray or muffin liners.
- Toast the bread cubes in a single layer on a baking sheet for about 12-15 minutes until golden.
- Increase the oven temperature to 350°F (175°C).
- Sauté garlic, onion, and celery in melted butter for 5-7 minutes.
- Mix in all dried spices and sauté for another minute.
- Whisk eggs and chicken broth in a medium bowl.
- Toss toasted bread cubes with the sautéed vegetables and egg mixture in a large bowl.
- Divide the mixture into the muffin pan and press down gently.
- Bake for 28-32 minutes or until golden brown. A toothpick should come out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
These muffins can be made ahead and frozen for up to 3 months. Perfect for Thanksgiving or weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg