Serves: 12
Total Calories: 208

6 cups cornbread stuffing mix
1 1/2 cups chopped dried apricots
1/2 cup crumbled crisp bacon (about 8 ounces uncooked)
3 whole eggs well beaten
1 1/2 cups chicken broth
1/2 cup melted butter or margarine
6 dried apricots halved, for garnish

1. Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside.

2. Combine the stuffing mix, apricots, and bacon in a large bowl. Stir in the eggs, chicken broth, and butter or margarine.

3. Spoon the batter into the muffin cups, dividing it evenly among the cups, and top each with a dried apricot half. Bake uncovered for 30 to 35 minutes, or until firm, covering the muffins with aluminum foil if the apricot garnish begins browning too quickly.

4. Allow the muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.

Nutritional Facts:

Serves: 12
Total Calories: 208
Calories from Fat: 78

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Fig and Orange Stuffing Loaf
Savory Cranberry Stuffing Loaf
Stuffins
Apple, Fig, and Nut Stuffing Muffins
Bacon and Apricot Stuffing Muffins
Brown Rice and Cashew Stuffing Muffins
Pumpkin Stuffing Balls
Pineapple Stuffing Balls
Grapefruit and Walnut Stuffing Balls wih Citrus-Mint Sauce
Parmesan and Spinach Stuffing Balls
Broccoli and Cheddar Stuffing Croquettes
Stuffing Souffles
Neapolitan Stuffing "Sandwiches"
Creamed Corn Fritters