Sausage-Seafood Mini Corn Muffins Recipe

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"I pack big seafood taste into these bite-size appetizers," writes Melissa Jane Robinson of Indianapolis, Indiana.

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Diabetic Friendly

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Sausage-Seafood Mini Corn Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1 package (16 ounces) corn bread stuffing mix
4 ounces turkey Italian sausage, casings removed
2 cups finely chopped onion
1/2 cup finely chopped celery
2 tablespoons olive oil
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (6 ounces) small shrimp, rinsed and drained
6 egg whites
2 eggs
1/8 teaspoon garlic powder
2-3/4 cups shredded reduced-fat cheddar cheese, divided

Directions

In a food processor, process the stuffing mix until finely crushed; set aside. Crumble sausage into a large nonstick skillet; add the onion, celery and oil. Cook over medium heat until sausage is no longer pink and vegetables are crisp-tender; drain. Remove from the heat; stir in the next seven ingredients and crushed stuffing. Fold in 2 cups cheese.
Spoon 2 tablespoons into miniature muffin cups coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to wire racks. Yield: 6 dozen.

Nutritional Analysis: One serving (3 mini muffins) equals 156 calories, 6 g fat (3 g saturated fat), 51 mg cholesterol, 589 mg sodium, 16 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Sausage-Seafood Mini Corn Muffins in Light & Tasty April/May 2003, p13