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:

Quickview
114k Calories
3g Protein
9g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
114k
6%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
4g
1%

  Sugar
2g
3%

Cholesterol
42mg
14%

Sodium
201mg
9%

Get Enough Of These
Protein
3g
6%

Manganese
0.24mg
12%

Selenium
4µg
7%

Phosphorus
53mg
5%

Copper
0.11mg
5%

Vitamin B1
0.07mg
4%

Fiber
1g
4%

Vitamin B2
0.07mg
4%

Vitamin B3
0.74mg
4%

Vitamin B6
0.07mg
3%

Zinc
0.48mg
3%

Magnesium
11mg
3%

Potassium
96mg
3%

Vitamin A
128IU
3%

Vitamin B12
0.14µg
2%

Vitamin B5
0.24mg
2%

Iron
0.42mg
2%

Vitamin C
1mg
2%

Vitamin E
0.28mg
2%

Calcium
17mg
2%

Folate
6µg
2%

Vitamin D
0.24µg
2%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Maple Walnut Steel Cut Oats

The Lemon Bowl

Crustless Four-Cheese Quiche

Taste of Home

Southern-Style Crab Cakes with Cool Lime Sauce

Kraft Recipes

Santa Carla

Serious Eats

Cilantro-Lime Caulirice