Hungry Girl: Practice Portion Control With My Cornbread Stuffin’ Muffins
Courtesy Lisa Lillien
Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of ten books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.
Thanksgiving is almost here! And while I love this time of year (Hello, cozy sweaters!), the big meal on Thanksgiving isn’t without its perils. Who among us hasn’t eaten until we think we’ll explode on Turkey Day? It’s not pleasant!
These adorable stuffing muffins makes portion control a snap, but that’s not the only reason to love it. These things taste amazing! The fruit takes them to the next level. And they’re so easy to make (no shame in starting with a boxed mix. I promise!). These will be the stars of your Thanksgiving feast.
‘Til next time… Chew the right thing!
Hungry Girl’s Cornbread Stuffin’ Muffins
1 cup chopped onion
1 cup finely chopped apple
¾ cup finely chopped celery
¼ tsp. ground thyme
⅛ tsp. each salt and black pepper
1 ½ cups reduced-sodium chicken broth
1 tbsp. light whipped butter or light buttery spread
1 6-oz. box Cornbread Stuffing Mix
½ cup sweetened dried cranberries
1. Preheat oven to 375°F. Spray a 12-cup muffin pan with nonstick spray.
2. Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, apple, celery, and seasonings. Cook and stir until slightly softened and lightly browned, 4-6 minutes.
3. Transfer mixture to a large bowl. Carefully add broth and butter to the (empty) pot, and bring to a boil. Once boiling, remove pot from heat. Add stuffing mix, veggie-apple mixture, and cranberries. Mix until liquid has been absorbed.
4. Evenly distribute stuffing mixture among the muffin cups, gently pressing the mixture into the pan to help form the muffins. Bake until browned and slightly crisp on top, 18 – 20 minutes. Let cool for 5 minutes. Carefully remove from the pan.
Prep time: 20 minutes, plus cooling
Cook time: 30 minutes
HG Tip! Use an ice cream scoop to easily transfer mixture into the muffin cups.
Nutritional Information: 1 muffin: 85 calories, 1g total fat (0g sat fat), 18g carbs, 309mg sodium, 1.5g fiber, 6.5g sugars, 2g protein