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STUFFIN MUFFINS Recipe

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This recipe for STUFFIN MUFFINS, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
CUP BUTTER
1 8OZ CONTAINER BABY BELLA MUSHROOMS FINELY CHOPPED ABOUT 3 CUPS
3 RIBS CELERY FINELY CHOPPED
1 ONION FINELY CHOPPED
1 CARROT FINELY CHOPPED
1 TSP DRIED THYME
1 TSP DRIED SAGE
4 EGGS
2 CUP LOW SODIUM CHICKEN BROTH
1 LOAF CRUSTY FRENCH BREAD, CUT INTO INCH CUBES, ABOUT 10 CUPS
SALT AND PEPPER

Directions:
Directions:
PREHEAT OVEN TO 375. COAT 12 MUFFIN CUPS WITH COOKING SPRAY. IN A LARGE NONSTICK SKILLET, MELT BUTTER OVER MED HIGH HEAT. ADD MUSHROOMS, CELERY, ONIONSTHYME AND SAGE. COOK, STIRRING OFTEN, UNTIL MUSHROOMS ARE TENDER, ABOUT 10 MIN. MEANWHILE, IN MED BOWL, BEAT EGGS; STIR IN BROTH AND RESERVE. TRANSFER MUSHROOMS TO A LARGE BOWL. ADD BREAD, SALT AND PEPPER AND RESERVED BROTH MIXTURE TO VEGETABLES. COMBINE UNTIL MIXED. EVENLY DIVIDE BREAD MIXTURE AMONG MUFFIN CUPS. BAKE 25 MIN. UNTIL OR UNTIL SET AND BROWNED. COOL 15 MIN. USE A SMALL SPATULA OR KNIFE, LOOSEN MUFFINS ALONG EDGES AND TRANSFER TO PLATTER.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 MIN

 

 

 

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