Time 40m Yield 12 muffins Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature.
Time 50m Yield 14 servings. Number Of Ingredients 12 Steps:
In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.
Time 50m Yield 12 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes. Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl. For a stuffin’ casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature. For individual stuffin’ muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin’ muffins to a platter and serve hot or at room temperature.
Time 15m Yield 5 servings. Number Of Ingredients 5 Steps:
In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Time 30m Yield 9 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray. In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon. Bake about 20 minutes or until stuffing is firm and tops are golden brown.
Time 35m Yield 24 Number Of Ingredients 18 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups. Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Preheat a large skillet over med high heat. Add olive oil to skillet and 4 tbsp butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with seasonings. Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine. Moisten the stuffing with chicken broth until all the bread is soft but not wet. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use a ice cream scoop to fill and mound up the stuffing in muffin tins. Remove bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffing ‘muffins’ to a platter and serve hot or room temperature.
Time 1h10m Yield 12 servings Number Of Ingredients 10 Steps:
Heat oven to 300ºF. Spread bread cubes in single layer on rimmed baking sheet. Bake 10 to 12 min. or until dry, stirring every 5 min. Cool. Increase oven temperature to 375ºF. Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings in skillet. Add onions, celery and herbs; cook on medium heat 8 to 10 min. or until vegetables are crisp-tender, stirring occasionally. Stir in apples and garlic; cook and stir 3 min. Toss apple mixture with bread cubes, bacon and pepper in large bowl. Add broth; mix lightly. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup. Bake 20 to 25 min. or until heated through.
More about “apple stuffing muffins recipes”
Yield 12 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray. Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat. Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated. Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release. Serve warm. Enjoy!
