Buttermilk and Herb Stuffing Muffins

from Health Magazine, November 2010
as seen on www.mykitchenadventures1.blogspot.com

Servings - 12   Serving size - 1 "muffin"   Points plus per serving - 7 points+

Calories - 265,   Total Fat - 8g,   Carb. - 40g,   Protein - 9g,   Fiber - 4g

Cooking spray

4 tablespoons unsalted butter

2 medium red onions, chopped (4 cups)

3 thinly sliced celery stalks

1 teaspoon dried rosemary, crushed

1/2 teaspoon dried rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups)

1 cup lower-sodium chicken broth

1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as Pepperidge Farm)

1 cup low-fat buttermilk (1%)

2 large eggs

1. Coat a 12-cup muffin tin with cooking spray; set aside.

2. Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.

3. Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds( I got 12 easily out of the mixture); bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.