CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
CITRUS MUFFINS
Make and share this Citrus Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
- In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
- Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).
Nutrition Facts : Calories 154.3, Fat 8.1, SaturatedFat 5, Cholesterol 21.6, Sodium 393.8, Carbohydrate 19.6, Fiber 0.9, Sugar 14, Protein 2.1
CITRUS MUFFINS
Steps:
- Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
- Simmer orange juice with sugar until sugar is dissolved
- Add Cognac or Brandy, zest and spices.
- Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
- Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
- (recipe courtesy Georgia Downard - Gourmet Magazine) .
STUFFING MUFFINS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
- Mushroom-Leek Stuffing: Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
- Photography by Charles Masters
APPLE AND ONION STUFFIN' MUFFINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
THANKSGIVING STUFFING MUFFINS
Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.
Provided by hpitler
Categories Kosher
Time 40m
Yield 36 muffins
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375.
- Saute onions, carrots and celery in 10"skillet until tender.
- Mix all ingredients in a large mixing bowl.
- Spray muffin tins with Pam.
- Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
- Bake for 25 minute or until crisp on top.
Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2
STUFFIN' MUFFINS BASE RECIPE BY TASTY
Here's what you need: bread, unsalted butter, yellow onion, celery, garlic, McCormick® Rubbed Sage, dried thyme, kosher salt, black pepper, chicken stock
Provided by McCormick
Categories Dinner
Yield 8 cups
Number Of Ingredients 10
Steps:
- Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4-6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
- Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, Sugar 3 grams
SOUR CHERRY CITRUS MUFFINS
From a Canadian Living Muffins and Cookies book. The original recipe was for blueberries and suggested sweet cherries as a possible substitution. I found it much more interesting with sour cherries - and there's plenty of brown sugar in here to compensate for the tartness of the cherries.
Provided by Pepita
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In large bowl, combine sugar, oats, whole wheat and all-purpose flours, baking powder, cinnamon and lemon rind. Beat together milk, oil and egg; pour over dry ingredients and mix just until moistened but not over-mixed. Gently fold in cherries.
- Spoon into large lined muffin cups, filling three-quarters full. Bake in 400 F (200 C) oven for 20-25 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 192, Fat 5.5, SaturatedFat 0.8, Cholesterol 18, Sodium 116.9, Carbohydrate 33.1, Fiber 1.7, Sugar 18.9, Protein 3.7
CITRUS-SCENTED SEEDED MUFFINS
Provided by Christina Pirello
Yield Makes 24 mini muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
- Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
- Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)
CITRUS-CURRANT SUNSHINE MUFFINS
Make and share this Citrus-Currant Sunshine Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Center a rack in the oven; preheat oven to 375°.
- Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
- Place the muffin pan on a baking sheet.
- In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
- Whisk in the flour, baking powder, baking soda, and salt.
- In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
- Don't worry about being thorough--a few lumps are better than overmixing the batter.
- Fold in the currants.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : Calories 223.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.4, Sodium 116.2, Carbohydrate 33.5, Fiber 1.2, Sugar 16.3, Protein 3.8
CITRUS STUFFING MUFFINS
Great little appetizers.. this is for the Orange Turkey Day App challenge! These came out really good and are a nice sweet n savory prelude to a huge dinner... the hawaiian bread rolls and citrus make these awesome.
Provided by Monica H @MonisiaH
Categories Fruit Appetizers
Number Of Ingredients 13
Steps:
- Roughly chop the breads and spread out on a cookie sheet. Place in dry oven for about 10-15 minutes.
- Sautee onions in butter in a small pot.
- Add milk. Bring to a simmer but don't boil.
- Add basil and thyme, cardadmom, salt, zest of 1 clementine and 1/2 lemon.
- Stir and let simmer for a minute.
- Pour mixture over bread on cookie sheet. Grate on zest of 1 more clementine and other 1/2 of the lemon.
- Sprinkle on cinnamon sugar (if you don't have a cinnamon sugar grater, then use 1 tsp sugar and 1/2 tsp cinnamon).
- Mix it all together with fingers.
- Spray muffin tin and stuff mixture in. Sprinkle tops with graham cracker crumbs and push crumbs in with fingers. Bake 20 minutes at 350*.
SMALL BATCH LEFTOVER STUFFING MUFFINS
Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.
Provided by thedailygourmet
Categories Thanksgiving Leftovers
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
- Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g
CITRUS MUFFINS
Enjoy these baked citrus muffins that are ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
- In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
STUFFIN' MUFFINS
If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.
Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
ALMOND CITRUS MUFFINS
Make and share this Almond Citrus Muffins recipe from Food.com.
Provided by Out of the Blue
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, stir together flour, baking powder and salt. Set aside.
- In large bowl, stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined.
- Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top.
- Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
- To toast almonds: Spread in a single layer in shallow baking pan. Bake at 350F for 5 to 10 minutes until light golden brown. Watch carefully and stir once or twice to avoid burning.
Nutrition Facts : Calories 175.7, Fat 7.7, SaturatedFat 1, Cholesterol 17.9, Sodium 138.8, Carbohydrate 25, Fiber 2.4, Sugar 11.1, Protein 4
CRANBERRY CITRUS MUFFINS
Make and share this Cranberry Citrus Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 17
Steps:
- Combine first 6 ingredients in a medium bowl.
- In another bowl combine milk and next 8 ingredients mix well.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 18 muffin cups coated with cooking spray.
- Sprinkle the 6 tablespoons of sugar evenly over batter.
- Bake at 400º for 18 minutes or until done.
- Remove from pans immediately, and cool on a wire rack.
Nutrition Facts : Calories 162.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 14, Sodium 215.5, Carbohydrate 31.4, Fiber 0.9, Sugar 16.9, Protein 3.5
LIGHT APPLE STUFFING MUFFINS
I decided to combine my wheat muffin recipe with the rest of the ingredients that I use to make stuffing. These muffins make healthy finger food stuffing on-the-go. They are sweet and savory with a buttery-like taste.
Provided by JJsMa
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
- Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
Nutrition Facts : Calories 153 calories, Carbohydrate 24.2 g, Cholesterol 16.2 mg, Fat 4.5 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 447 mg, Sugar 8.3 g
CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
- Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
STUFFIN' MUFFINS
A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!
Provided by Sheila LaLonde
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
- Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
- Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
- Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g
STUFFING MUFFINS
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.
Provided by Tara Parker-Pope
Time 1h15m
Yield 12-18 Mini muffins (depending on pan)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
- Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
- Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
- Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams
BACON & CITRUS CRUMB STUFFING
Add a citrus zing to your Christmas turkey this year with this easy stuffing recipe
Provided by Good Food team
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Dry-fry the lardons until crisp in a non-stick frying pan, then lift out with a slotted spoon and tip in the onions. Gently cook for 15-20 mins until really soft. Tip into a bowl with the lardons, herbs, breadcrumbs, zests, mace, eggs and plenty of seasoning, then mix well.
- Set aside about 450g of the stuffing for your turkey, then roll the rest to the size of golf balls. When the turkey comes out of the oven, roll the stuffing balls in the oil in a small roasting tin, then roast underneath the veg at 220C/200C fan/ gas 7, for 20 mins until golden and crisp.
Nutrition Facts : Calories 298 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
THANKSGIVING LEFTOVER STUFFING MUFFINS
Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.
Provided by lutzflcat
Categories Thanksgiving Leftovers
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
- Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
- Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
- Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
- Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g
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