Easy Stuffin' Muffins

This recipe is great for stuffing and it's an easy clean up! We love this at Thanksgiving and vegetarians and meat-eaters alike love my veggie twist on it.

• Ready In: 45 mins
• Serves: 24
• Yields: 24-36 Muffins

Ingredients

• 2  cups butter
• 1  bunch celery
• 1  medium onion
• 2 (8 ounce) bags  seasoned stuffing mix
• 1⁄2  pan  cornbread (left out 2 days)
• 2 (8 ounce) packages  saltine crackers
• 2 -3  tablespoons ground sage (to taste)
• 1⁄2 tablespoon pepper (to taste)
• 1 (16 ounce) carton vegetable broth
• 2 -3  large eggs

Directions

1. Pre-heat oven to 350°.
2. On stove, melt butter, add chopped celery and onion. Cook until translucent.
3. In a large bowl combine bag of stuffing mix, crumble saltines & cornbread.
4. Mix together and add sage & pepper.
5. Put onion & celery mixture into bowl with 1 carton vegetable broth and eggs until mixture is soggy/soupy.
6. Spray muffin tins with non-stick spray and with an ice cream scoop, spoon out mixture into the tins.
7. Bake at 350° for 30 minutes, until slightly crispy on the top and sides, but moist in the middle.
8. Optional: For a sweeter stuffin’ muffin add ½ cup of dried cranberries.