Caryn's Low Fat Stuffing Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 slices Oroweat Soft Family 100% Whole Wheat Bread2 slices Trader Joes Cracked Wheat Sourdough Bread2 C FF Chicken Broth (amt approx)1 C Onions, diced1 C Celery, diced2 C sliced Mushrooms, cut in half1 can sliced Water chestnuts, cut in half2 T safflower oil, or oil of your choice
Let bread dry out for a day or two, then break into semi large pieces.
Sautee veggies in oil. Add bread and some of the chicken broth and stir. Add more broth if not fairly wet.
Spray 12 muffin tins and fill each one evenly. Bake at 350 F for about 20 -30 min, then turn muffins over and continue to bake until crisp, or how well you like them done.
Number of Servings: 12
Recipe submitted by SparkPeople user CRBC1953.
Sautee veggies in oil. Add bread and some of the chicken broth and stir. Add more broth if not fairly wet.
Spray 12 muffin tins and fill each one evenly. Bake at 350 F for about 20 -30 min, then turn muffins over and continue to bake until crisp, or how well you like them done.
Number of Servings: 12
Recipe submitted by SparkPeople user CRBC1953.
Nutritional Info Amount Per Serving
- Calories: 93.4
- Total Fat: 3.2 g
- Cholesterol: 0.8 mg
- Sodium: 272.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
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