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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this recipe out of a health magazine...Prevention...its a low cal version of stuffing only in a muffin form.. Ingredients:
4 teaspoons light butter, melted |
1 cup fat free egg substitute |
1 cup chicken broth |
1 16oz loaf day old bread cut into 1/2 inch cubes |
1/2 cup minced scallions |
1/2 cup minced celery |
1 cup dried cranberries |
1/4 cup chopped parsley |
1 teaspoon grated lemon zest |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
1 teaspoon poultry seasoning |
Directions:
1. Preheat oven to 375 degrees.
2. Coat a 16 cup muffin pan with cooking spray. (do not use liners)
3. In a large bowl, combine first 3 ingredients; stir well.
4. Add remaining ingredients and toss to combine.
5. Set aside for 15 minutes.
6. Pinch bread, if still dry and hard, add 1/4 cup warm water.
7. Toss.
8. Mixture should be soft and spongy, but not mushy.
9. With an ice cream scoop, spoon mixture into muffin tins.
10. Bake for 20 to 25 minutes.
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