Preparation time is 35 minutes, start to finish. Makes 12 muffins.
Ingredients
1 tablespoon butter
1 1/2 cups chopped yellow onion
1 1/2 cups chopped celery
8-ounce package corn bread stuffing mix
1 1/4 cups reduced-sodium chicken broth
1/2 cup canned creamed corn
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1 egg lightly beaten
Directions
Place a rack in the upper third of oven. Heat the oven to 400 F.
Coat 12 muffin cups with cooking spray.
In a large skillet over medium-high heat, melt the butter. Add the onion and celery, and cook until soft, 6 to 8 minutes.
In a large bowl, combine the stuffing mix, broth, creamed corn, salt, pepper, sage, thyme and egg. Stir in the onion mixture. Spoon the mixture loosely into the prepared muffin tin.
Bake for 20 minutes, or until the tops are crisp. Insert a knife around edges to remove from the muffin tin.
Nutrition information per serving (values are rounded to the nearest whole number): 109 calories; 21 calories from fat; 2g fat (1 g saturated; 0g trans fats); 24mg cholesterol; 19g carbohydrate; 4g protein; 3g fiber; 566mg sodium.
