Apple Stuffin’ Muffins
Apple Stuffin’ Muffins is a morn meal that serves 12. One serving contains 229 calories, 5g of protein, and 13g of fat. For 96 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 135 people were impressed by this recipe. Head to the store and pick up black pepper, onion, pecan pieces, and a few other things to make it today. It is brought to you by Shes Cookin. Overall, this recipe earns a not so spectacular spoonacular score of 26%. Apple and Onion Stuffin' Muffins, Leftover Stuffin’ Muffins, and Leftover Stuffin’ Muffins are very similar to this recipe.
Servings: 12
Ingredients:
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
1 teaspoons dried rubbed sage
2 large eggs, beaten
1 teaspoons chopped fresh thyme
1 large crisp green apple, cored and chopped*
7 cups ¾ inch cubes Cornbread*
1 cup low-salt chicken broth
1 small onion, chopped
4 oz. diced pancetta
1/2 cup pecan pieces
1/2 teaspoon salt (omit for low sodium)
Equipment:
oven
baking sheet
mixing bowl
frying pan
muffin liners
muffin tray
whisk
knife
Cooking instruction summary:
Make cornbread (for this heart healthy, low sodium version I used my cornbread recipe). You may use store bought cornbread or your favorite recipe. Preheat oven to 350 degrees.Place cornbread cubes on two rimmed baking sheets in a single layer and dry in the oven for about 10 minutes while oven is heating. Remove from oven. Allow to cool, then put in a large mixing bowl.Melt 2 Tb. butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften—2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat. Add salt and pepper; stir to blend. Add vegetable mixture to bread and toss.Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.Generously butter twelve nonstick muffin cups. Using your hands, form the mixture into balls and put into muffin pan. Bake muffins until golden, about 30 minutes. Cool in pan 15 minutes. Using a small knife, loosen muffins and gently remove from pan.
Step by step:
1. Make cornbread (for this heart healthy, low sodium version I used my cornbread recipe). You may use store bought cornbread or your favorite recipe. Preheat oven to 350 degrees.
2. Place cornbread cubes on two rimmed baking sheets in a single layer and dry in the oven for about 10 minutes while oven is heating.
3. Remove from oven. Allow to cool, then put in a large mixing bowl.Melt 2 Tb. butter in large skillet over medium heat.
4. Add the pancetta and sauté until brown. Then add the onions and cook to soften—2-3 minutes.
5. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat.
6. Add salt and pepper; stir to blend.
7. Add vegetable mixture to bread and toss.
8. Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.Generously butter twelve nonstick muffin cups. Using your hands, form the mixture into balls and put into muffin pan.
9. Bake muffins until golden, about 30 minutes. Cool in pan 15 minutes. Using a small knife, loosen muffins and gently remove from pan.
Nutrition Information:
covered percent of daily need
