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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 71.1
  • Total Fat: 1.5 g
  • Cholesterol: 17.0 mg
  • Sodium: 159.7 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Stuffing Muffins calories by ingredient
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Stuffing Muffins

Submitted by: DANA-BANANA

Introduction

Easy, flavorful, lowfat, and perfect portion control. Easy, flavorful, lowfat, and perfect portion control.
Number of Servings: 12

Ingredients

    1 cup finely chopped celery
    1/2 cup chopped onion
    3 cups sliced mushrooms
    1 tsp margarine
    1 tsp poultry seasoning
    1/4 tsp black pepper
    1/8 tsp salt
    8 cups dried white bread cubes
    1 cup chicken broth or bouillon
    1 large egg, slightly beaten

Directions

Saute' vegetables in 1 tsp of margarine over medium heat.
Mix together spices and add to vegetables when tender.
Blend together chicken broth and lightly beaten egg.
Place dried bread cubes in a large bowl.
Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly until thoroughly coated.
Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray.
Bake at 350 for 12-15 minutes until tops are crispy.
Time saving tip: This stuffing can be made ahead and prepped into the muffin tins then either baked while meat is being carved or baked the day before and reheated in the microwave.


Number of Servings: 12

Recipe submitted by SparkPeople user DANA-BANANA.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Love this idea! I tried the suggestion of forming the serving into a little cup and stuffed with my fav. veggie mix and 1t. parm. cheese. So yummy, and built in portion control! Thank you! - 9/22/08

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  • Good
    2 of 2 people found this review helpful
    Made these tonight, I omitted the mushrooms because I'm not a huge fan, added a little more onion, and added garlic, as well as fresh parsley. They were a tad dry for me, so next time I think I'll add more liquid. Overall hit though! - 6/27/09

    Reply from DANA-BANANA (10/12/09)
    Ya, the mushrooms add moisture to the mix so definately add more liquid next time around. CHEERS!


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  • Very Good
    2 of 3 people found this review helpful
    What a great idea to bake them in a muffin tin! I passed this idea on to my mom who loves dressing, but not all the left overs. This way she can freeze the extras, and thaw it out and zap in the microwave whenever she had the urge for one. - 11/20/08

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  • 2 of 3 people found this review helpful
    My family is not into mushrooms of any kind, shape or form is there something I could use in place of the 3 cups of mushrooms?? It seems like it would take out a lot of the "bulk" of the recipe to not put them in. Suggestions please. Thanks. - 9/26/08

    Reply from DANA-BANANA (10/12/09)
    You'll need more liquid if you omit the mushrooms...otherwise add whatever you'd like-apples, raisins, sausage, anything that you enjoy in a stuffing. Cheers!


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  • Incredible!
    1 of 1 people found this review helpful
    First time in 48 years we didn't have traditional soggy stuffing. These were a huge hit! - 11/25/11

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  • Incredible!
    1 of 1 people found this review helpful
    These are fantastic!! What a great idea!! DH loves stuffing...so I can make these...freeze them and pull them out any time. I made them with veggie broth and served them for Thanksgiving as my sister is a vegetarian. - 10/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    My daughter loved these. It was a easy way to get her to eat her veggies. - 9/25/08

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  • Very Good
    1 of 1 people found this review helpful
    I used wheat bread and this is great, but I am freezing them to have on occassional - 9/22/08

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  • O.K.
    1 of 3 people found this review helpful
    didn't care for it - 9/22/08

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  • Very Good
    1 of 1 people found this review helpful
    These would go good with soup, chili and stew. - 9/22/08

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  • Incredible!
    1 of 1 people found this review helpful
    A great recipe! I LOVE stuffing and making individual muffins is a great way to maintain portion control...I used "light" white bread...this one's a "keeper"! - 9/22/08

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  • Good
    1 of 1 people found this review helpful
    I use whole wheat bread and oat bread. and a chopped apple. but loved the idea of making in muffins.
    - 9/22/08

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  • Incredible!
    1 of 1 people found this review helpful
    These are great. Tastes just like it should but without all the fat. I omitted the mushrooms, a matter of taste. Great for individual portions, and entertaining. - 4/3/08

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  • Very Good
    1 of 1 people found this review helpful
    I used sour dough bread and added some craisins. Delish! - 11/23/07

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  • This is WONDERFUL! It tastes great!!! My breakfast for tomorrow. Thank you! - 4/21/14

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  • I`m gonna try this! i just need to chop the recipe a bit as its just me and hubby.
    :) - 2/4/13

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  • YUM! I made these today and I LOVE them. Hubby does too! Thanks so much! - 11/25/12

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  • It sounds delicious, cant wait to try it - 3/3/12

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  • Super yum! It was a great way to ensure proper portion control! I used dried bread cubes, so i needed to add more liquid. - 8/7/11

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  • so easy - everyone loves them - I made two batches one with green chili. I've made these three years in a row - always a winner. - 12/5/10

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  • I left out the egg and added cranberries. It was super yummy - 11/30/10

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  • Hurray! I love stuffing so having portion control is great! I made this with leftover muesli bread (from Whole Foods. Yum!) & omitted the mushrooms. I add dried sage and thyme, too, cuz that's my fav in stuffing. Yum yum yum! Oh, doubled the broth, too, cuz I prefer slightly mushy stuffing. - 6/9/10

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  • Love to make a quick and easy stuffing! - 8/23/09

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  • 0 of 1 people found this review helpful
    I hate mushrooms, so i use diced celery and onions that I saute up to add to my stuff mixture - 10/10/08

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  • 0 of 3 people found this review helpful
    Instead of using white bread crumb, I would use Pork Grinds....... zero carbs . - 10/3/08

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  • Incredible!
    0 of 1 people found this review helpful
    great idea for portion control! will switch white bread to whole wheat or grain bread for healthier version. - 9/28/08

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  • Very Good
    0 of 1 people found this review helpful
    I'm already rating it, even though I haven't tried. It sounds delicious, and I think the muffins will freeze with no problem, which is great for me, because I live alone. I don't eat margarine but certainly don't have a problem with using butter. It's only a miniscule amount in each muffin. - 9/24/08

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  • Very Good
    0 of 2 people found this review helpful
    I am going to try it - see if it freezes well - 9/23/08

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  • Very Good
    0 of 1 people found this review helpful
    Sounds good. - 9/23/08

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  • Incredible!
    0 of 1 people found this review helpful
    I look forward to trying this recipe - sounds good - but more than that, we can use muffin tins for our personal recipes too. Excellent for portion control - GREAT IDEA! - 9/23/08

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  • 0 of 2 people found this review helpful
    I'm not big on stuffing except at Thanksgiving, and then I like it cooked in the turkey. - 9/22/08

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  • 0 of 1 people found this review helpful
    this recipe will come in great for the holidays. - 9/22/08

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  • 0 of 1 people found this review helpful
    Sounds excellent, can't wait to make it!! Yummy. - 9/22/08

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  • 0 of 1 people found this review helpful
    Sounds delicious! I already make a recipe very similar to this for Thanksgiving. My family love it! - 9/22/08

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  • Incredible!
    0 of 1 people found this review helpful
    Stuffing is a favorite of mine & I can never get enough of it, having it made into muffins is something I never thought of doing! I am going to make these today! Thanks for a great recipe! - 9/22/08

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  • Incredible!
    0 of 1 people found this review helpful
    I love this idea - 9/22/08

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  • Very Good
    0 of 1 people found this review helpful
    I've started using silicone bakeware - including muffin pans. Don't need to grease them, so you save on calories - and things bake just fine. (Put the silicone bakeware on a cookie sheet for support.) - 9/22/08

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  • 0 of 1 people found this review helpful
    Push the stuffing up the sides of the pan making a little cup and crack an egg into each one - bake until egg is set. Instant breakfast (Eggs and toast) - great cold on the run or heated for a sit down. - 9/22/08

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  • Very Good
    0 of 1 people found this review helpful
    Great idea using muffin tins. I have been stuffing red and yellow bell peppers with stuffing mixture and using as a main course. - 9/22/08

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  • 0 of 1 people found this review helpful
    I've not tried this but the technique sounds like it would work equally well for Southern Cornbread Dressing, the Thanksgiving and Christmas staple in Georgia. I'll give it a try that way. - 9/22/08

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  • 0 of 1 people found this review helpful
    I save old bread in the freezer to add to recipes like this - 9/22/08

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  • 0 of 1 people found this review helpful
    Can't wait to try it! - 9/22/08

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  • 0 of 1 people found this review helpful
    i'm saving this one for the coming holidays. a controlled size serving is perfect and this sounds very good!! - 9/22/08

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