Am I the only one that has never heard of Stuffin' Muffins until recently? Now every time I turn around I see another recipe for these. What a great idea, like stuffin' in a muffin tin. They are the perfect bread to have with all the fresh vegetables coming on in the garden. Now we don't have to wait for Thanksgiving to get our stuffin' fix.
I have adapted this from several (4) recipes, however most of them are basically the same. In the future I can see me adding cooked sausage, and or toasted pecans to the mixture.
Makes 12 muffins
1 (1/4 pound) stick salted butter
Preheat oven to 350 degrees.
Spray a 12-cup muffin pan with non-stick spray or line with cupcake papers.
In a large saute' pan, over medium high heat, melt the stick of butter. Add the chopped onion, chopped celery, chopped apple. Stir as you go. Sprinkle in the sage, thyme, and oregano. Saute' this mixture for 5 minutes. Remove pan from heat and set aside.
In a large mixing bowl, combine the 8 cups of stuffing. If your stuffing mix has a separate herb packet sprinkle it over the mixture now so you don't forget it.
Pour in the beaten eggs and mix. Sprinkle on the salt and pepper. Mix them in. Pour the melted butter over the top and mix it in.
Add the mixture from the saute' pan. Stir it all up together. Pour in the 1/4 cup of chicken broth. Mix everything with your impeccable clean hands.
The mixture should be softened, but not wet. If you think it's too dry and the muffins might fall apart after baking, mix in another 1/4 cup of chicken broth.
Use an ice cream scoop or large spoon to fill the muffin cups. Bake at 350 degrees F. for 25 minutes.
These can be served hot, warm, or room temperature. Reheat beautifully the next day in the microwave.