Ingredients
12
12 servings
- •nonstick cooking spray, for greasing
- •1 tablespoon unsalted butter
- •2 apples, cored and diced into 1/4 (6 mm) pieces
- •1 cup pecan, chopped
- •½ teaspoon McCormick® Rubbed Sage
- •½ teaspoon kosher salt
- •1 batch Stuffin’ Muffins Base
- •2 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1–2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
- Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30–35 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!
Nutritional Facts
Per 12 servings
- Calories: 85
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 4g
- Protein: 1g
- Sugar: 8g
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