Sausage-Seafood Mini Corn Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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I pack big seafood taste into these bite-size appetizers, writes Melissa Jane Robinson of Indianapolis, Indiana. Ingredients:
1 package (16 ounces) corn bread stuffing mix |
4 ounces turkey italian sausage, casings removed |
2 cups finely chopped onion |
1/2 cup finely chopped celery |
2 tablespoons olive oil |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1-1/3 cups water |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 can (6 ounces) small shrimp, rinsed and drained |
6 egg whites |
2 eggs |
1/8 teaspoon garlic powder |
2-3/4 cups shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a food processor, process the stuffing mix until finely crushed; set aside. Crumble sausage into a large nonstick skillet; add the onion, celery and oil. Cook over medium heat until sausage is no longer pink and vegetables are crisp-tender; drain. Remove from the heat; stir in the next seven ingredients and crushed stuffing. Fold in 2 cups cheese.
2. Spoon 2 tablespoons into miniature muffin cups coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to wire racks. Yield: 6 dozen.
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