Thanksgiving Skinny Stuffing Muffins

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Nutritional Info

Servings Per Recipe: 12
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

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

Introduction

Don't stuff yourself like a turkey this year. Use these recipe to help keep your portions under control. Enjoy your favorite thanksgiving item, but don't over indulge. Don't stuff yourself like a turkey this year. Use these recipe to help keep your portions under control. Enjoy your favorite thanksgiving item, but don't over indulge.

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 12

Ingredients

4 tablespoons unsalted butter

1 1/2 cups chopped mushrooms

3 cups diced red onions

3 celery stocks, diced

1 cup chopped apple

1 cup low fat butter milk

1 (12oz) box whole wheat stuffing mix

2 eggs

1 cup low sodium chicken broth

1 teaspoon dried rosemary, crushed

1/2 teaspoon dried rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon poultry season

Directions

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.