Low Fat Stuffing Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Fat Stuffing Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
12 slices Nature's Own Double Fiber Wheat Bread, cubed
1 cup finely chopped celery
1/2 cup chopped onion
1 Tbsp. I Can't Believe It's Not Butter Light
1 tsp. poultry seasoning
1 tsp. ground sage
1/2 tsp. black pepper
2 cups chicken broth
2 large egg white, slightly beaten
Directions
(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