Serves: 12
Total Calories: 165

1 cup all-purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon poultry seasoning
1/4 teaspoon salt
2 cups cornbread stuffing mix
1/2 cup minced onion
3 tablespoons chopped fresh parsley
3 eggs
1 1/3 cups chicken broth
1/3 cup vegetable oil

1. Preheat the oven to 425°F. Liberally grease 12 muffin cups to the rims and set aside.

2. Place the flour, baking powder, poultry seasoning, and salt in a medium-sized bowl, and stir together. Stir in the stuffing mix, onion, and parsley.

3. Place the eggs in a small bowl and beat. Add the chicken broth and oil, and blend well. Stir the egg mixture into the stuffing mixture just until moistened.

4. Spoon the batter into the muffin cups, dividing it evenly among the cups. Bake uncovered for 20 minutes or until golden brown. 5. 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: 165
Calories from Fat: 64

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Savory Cranberry Stuffing Loaf
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Bacon and Apricot Stuffing Muffins
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Pineapple Stuffing Balls
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