Low Fat Stuffing Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 slices Nature's Own Double Fiber Wheat Bread, cubed1 cup finely chopped celery1/2 cup chopped onion1 Tbsp. I Can't Believe It's Not Butter Light1 tsp. poultry seasoning1 tsp. ground sage1/2 tsp. black pepper2 cups chicken broth 2 large egg white, slightly beaten
(The night before spread the bread on a cookie sheet to dry out overnight or bake in a low temperature oven until dry to the touch.)
Saute' celery and onion in I Can't Believe It's Not Butter Light over medium heat until tender. Add poultry, seasoning, sage, and pepper.
Blend together chicken broth and egg white.
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 15-20 minutes until tops are crispy.
Serving Size: 12 muffins
Saute' celery and onion in I Can't Believe It's Not Butter Light over medium heat until tender. Add poultry, seasoning, sage, and pepper.
Blend together chicken broth and egg white.
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 15-20 minutes until tops are crispy.
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 64.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 248.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 5.4 g
- Protein: 4.3 g
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