Stuffin' Muffins
Yield
8 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| 4 | ounces |
mushrooms, canned
stems and pieces, drained |
|
| 1 | teaspoon |
sage
dried, rubbed |
*
|
| 1 | cup |
chicken broth
|
|
| 8 | ounces |
bread stuffing
packaged, seasoned |
* |
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 115.6 | ml/g |
mushrooms, canned
stems and pieces, drained |
|
| 5 | ml |
sage
dried, rubbed |
*
|
| 237 | ml |
chicken broth
|
|
| 231.2 | ml/g |
bread stuffing
packaged, seasoned |
* |
| 1 | x |
butter
|
*
|
Directions
In a medium-sized, heat-resistant, non-metallic bowl melt the ½ cup butter in microwave oven 1 minute.
Add onion, celery and mushrooms and heat, uncovered, in microwave oven 5 minutes or until vegetables are tender.
Sprinkle sage over vegetable mixture.
Add chicken broth and stir to combine.
Heat, uncovered, in microwave oven 3 minutes.
Add bread stuffing and toss lightly.
Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter.
Divide stuffing among cups.
Just before serving, heat, uncovered, in microwave oven 8 minutes or until heated through.
