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Apple Stuffing Muffins

 Apple Stuffing Muffins
Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. —Tamara Huron, New Market, Alabama
14 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1/4 cup butter, cubed
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 3 medium apples, peeled and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 8 cups stuffing mix
  • 3 cups vegetable broth
  • 1 cup dried cranberries
  • 1/4 cup minced fresh parsley

Directions

  • 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. Yield: 14 servings.
Nutritional Facts: 1 muffin equals 229 calories,

2 of 2

Apple Stuffing Muffins (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 9 mg cholesterol, 897 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein.