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
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Geomelophagia is someone who has the urge to eat raw potatoes.

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Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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