Buttermilk and Herb Stuffing Muffins

Buttermilk and Herb Stuffing Muffins
Buttermilk and Herb Stuffing Muffins is a gluten free and primal recipe with 10 servings. This morn meal has 73 calories, 3g of protein, and 6g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, thyme, lower-sodium chicken broth, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Coat a 12-cup muffin tin with cooking spray; set aside.
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Cooking SprayCooking Spray
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2
Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally.
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ButterButter
PepperPepper
OnionOnion
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3
Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well.
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MushroomsMushrooms
4
Add broth; simmer.
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BrothBroth
5
Preheat oven to 42
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6
Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes).
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StuffingStuffing
Mounds BarMounds Bar
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7
Let cool in oven at least 15 minutes; remove from tin.
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DifficultyHard
Ready In45 m.
Servings10
Health Score1
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