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Stuffins - Healthy Stuffing Muffins Recipe

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This recipe for Stuffins - Healthy Stuffing Muffins is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter, melted
1 C. Egg Beaters
1 C. fat free, low sodium chicken broth
1 lb. loaf of unsliced day old bread, cut into 1/2 inch slices
1/2 C. minced scallions
1/2 C. chopped celery
1 C. dried cranberries
(These are optional; can be served on the side.
Craisins can be substituted and served on the side.)
1/4 C. chopped fresh parsley
1/2 tsp. pepper and 1/4 tsp. salt
1 tsp. poultry seasoning
Directions:
Directions:
Preheat oven to 375º.

Coat 16 muffin cups with baking spray. Combine butter, egg substitute and broth. Add remaining ingredients and toss to combine. Set aside for 15 minute. Dice bread - if extremely dry, add 1/4 C. warm water to coat and soak. Mixture should be soft and spongy, but not mushy. Spoon into muffin tins with ice cream scoop. Bake for 20-25 minutes.
Number Of Servings:
Number Of Servings:
16

 

 

 

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