Thanksgiving Skinny Stuffing Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 tablespoons unsalted butter1 1/2 cups chopped mushrooms3 cups diced red onions3 celery stocks, diced 1 cup chopped apple1 cup low fat butter milk1 (12oz) box whole wheat stuffing mix2 eggs 1 cup low sodium chicken broth1 teaspoon dried rosemary, crushed1/2 teaspoon dried rubbed sage1/2 teaspoon dried thyme1/2 teaspoon freshly ground black pepper1/4 teaspoon poultry season
Lightly spray a 12 muffin cooking tin with cooking spray to prevent sticking. Set aside. Preheat over to 425 degree F.
In a large pan, heat butter. Once melted, add onions. Cook until tender. Add celery and all spices except for poultry seasoning. Cook for about 5 minutes, then add mushrooms and apples. Cook for about 5 more minutes then add chicken broth. Let simmer for a few minutes.
Remove vegetables from heat. In a mixing bowl, combine all remaining ingredients. Cover and leave for about 5 minutes. Then spoon mounds into muffin pan. Bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin and serve.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JACLYNIMC.
In a large pan, heat butter. Once melted, add onions. Cook until tender. Add celery and all spices except for poultry seasoning. Cook for about 5 minutes, then add mushrooms and apples. Cook for about 5 more minutes then add chicken broth. Let simmer for a few minutes.
Remove vegetables from heat. In a mixing bowl, combine all remaining ingredients. Cover and leave for about 5 minutes. Then spoon mounds into muffin pan. Bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin and serve.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JACLYNIMC.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 6.4 g
- Cholesterol: 38.3 mg
- Sodium: 533.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
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