Apple Stuffing Muffins Recipe

4 1 1
Apple Stuffing Muffins Recipe
Apple Stuffing Muffins Recipe photo by Taste of Home
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Apple Stuffing Muffins Recipe

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4 1 1
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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
Recommended: Baked Apples
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 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.
Originally published as Apple Stuffing Muffins in Country Woman Christmas Annual 2011, p44

Nutritional Facts

1 each: 229 calories, 7g fat (2g saturated fat), 9mg cholesterol, 897mg sodium, 35g carbohydrate (13g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Apple Stuffing Muffins in Country Woman Christmas Annual 2011, p44

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Rose Sch User ID: 5574472 212387
Reviewed Nov. 28, 2013

"very tasty, didn't hold together too well though"

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