Cheesy Stuffing Cups

From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter (half stick)
• 3⁄4 cup  chopped celery
• 1 1⁄2 cups water
• 1 (6 ounce) package  stove top  chicken flavor stuffing mix
• 1⁄3 cup dried cranberries
• 1⁄4 cup  crushed walnuts
• 1 1⁄2 cups  shredded cheddar cheese, divided
• 1  egg, lightly beaten

Directions

1. Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 mins or until cups are heated through and cheese is melted.