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Sausage-Seafood Mini Corn Muffins

 Sausage-Seafood Mini Corn Muffins
"I pack big seafood taste into these bite-size appetizers," writes Melissa Jane Robinson of Indianapolis, Indiana.
24 ServingsPrep: 15 min. Bake: 20 min.

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

2 of 2

Sausage-Seafood Mini Corn Muffins (continued)

Directions (continued)

  • minutes or until a toothpick comes out clean. Cool 5 minutes; remove
  • to wire racks. Yield: 6 dozen.
Nutritional Facts: 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.