Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.

Hannah Klinger
Recipe by Cooking Light November 2014

Gallery

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 12 (serving size: 1 muffin cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Arrange bread in a single layer on a baking sheet. Bake at 375° for 15 minutes or until toasted, stirring after 8 minutes. Place bread in a large bowl.

  • Melt butter in a large skillet over medium heat. Add apple, onion, celery, sage, pepper, and salt; sauté 5 minutes or until tender. Add apple mixture to bread in large bowl; toss to combine. Stir in parsley.

  • Combine stock and eggs in a small bowl, stirring with a whisk. Add stock mixture to bread mixture, stirring gently to combine.

  • Divide bread mixture evenly among 12 muffin cups coated with cooking spray (about 1/2 cup each). Bake at 375° for 20 minutes or until lightly browned.

Nutrition Facts

127 calories; fat 2.9g; saturated fat 1.3g; mono fat 0.8g; poly fat 0.5g; protein 5g; carbohydrates 20g; fiber 1g; cholesterol 35mg; iron 1mg; sodium 235mg; calcium 31mg.
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