Newark Beth Israel Medical Center's Thanksgiving Stuffin Muffins pack whole grains, crunchy apples and fresh herbs into a perfectly portioned muffin cup! These low-fat, high-fiber stuffin muffins are sure to be a hit at your next holiday meal!
Ingredients
1 Whole Grain Corn Bread Prepared (Bobs red mill used) Cut into ¾ inch cubes
1 tablespoons unsalted butter
1 teaspoon olive oil
2 granny smith apples, diced
2 medium stalks celery, finely chopped
1 small onion, finely chopped
¼ cup dried cranberries
1 large egg
1 egg white
1 tablespoon fresh sage, minced
1 pinch nutmeg
1 ½ to 2 cups low sodium chicken stock
1 tsp freshly ground black pepper
Cooking spray
Foil cupcake liners
Directions
- Heat oven to 400°.
- Line two muffin tins with foil cupcake liners. Spray each liner with cooking spray.
- Melt the butter and olive oil in a large skillet over medium-high heat. Add the apple, celery and onion, stirring occasionally, until soft, about 6 minutes. Allow to slightly cool.
- In a large bowl lightly beat the egg, egg white, sage, nutmeg, salt and pepper.
- Add the chicken stock to the egg mixture. For moisture stuffing use 2 cups of stock.
- Add the apple mixture and the cranberries to the bowl, stir to combine all ingredients.
- Using a ¼ cup measuring cup pour the mixture into the prepared muffin tins.
- Bake for 30 minutes.
Serving Information
20 servings (1 muffin per serving)
Nutrition Information
126 calories; 2g protein; 26g carbohydrates (2 g fiber, 1g sugar) 2g fat (1g saturated fat); 278mg sodium; 19g cholesterol; Percent Daily Value; 3% vitamin C, 1% vitamin D, 4% iron; 7% calcium, 3% potassium.