#stuffing muffins

From Serious Eats:

Whether you call them stuffin's or muffings, stuffing muffins in buttered muffin tins make for individual servings that are moist in the center with crisp edges all around.

Vegetarian Stuffing Muffins with Apples and Cherries

Recipe and images:  Rubarbarians

Ingredients

8 Tbsp salted butter (1 stick) + more for greasing pans

3 cups finely diced yellow onion (about 1 medium)

1 1/2 cups finely diced celery (about 4 medium stalks)

1 whole dried bay leaf

2 cups finely diced fuji or honeycrisp apple ( about 1 1/2 peeled and cored)

1 cup roughly chopped pecans

4 oz Fruit Bliss tart cherries (1 bag)

1 tsp dried sage

1 tsp dried thyme

3 large eggs

2 cups vegetable stock

10 cups dried bread cubes

whole pecans for top of muffins (optional)

For entire recipe:  Rhubarbarians

Leftover Stuffing Muffins

Yields 1 dozen muffins

The things you’ll need

Ingredients

3 cups leftover stuffing

6 eggs

2 tablespoons water

6 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

Equipment

Muffin tin

Baking spray

Medium mixing bowl

Whisk

4 cup measuring cup

Serving dish

Let’s get started!

Preheat oven to 375ºF.

Grease muffin tin with baking spray then loosely pack the stuffing evenly in the muffin cavities.

In a medium bowl, whisk together eggs, water, flour, salt and pepper. Carefully divide eggs in the cavities, filling each about ¾ up. Do not overfill since the muffins will rise while baking.