Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hands-on Time:
20 Mins
Total Time:
45 Mins
Serves 12 (serving size: 1 muffin cup)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

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