Muffins from Stuffin'

Servings: 12

Prep Time: 30 min

Cook Time: 20 min


1 cup; all-purpose flour

1 1/2 tablespoons; baking powder

3/4 teaspoon; poultry seasoning

1/4 teaspoon; salt

2 cups; Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/2 cup; minced onion

3 tablespoons; chopped fresh parsley

3 eggs

1 1/3 cups; chicken broth

1/3 cup; vegetable oil


  • Preheat the oven to 425°F. Liberally grease 12 muffin cups to the rims and set aside.
  • Place the flour, baking powder, poultry seasoning, and salt in a medium-sized bowl, and stir together. Stir in the stuffing mix, onion, and parsley.
  • Place the eggs in a small bowl and beat. Add the chicken broth and oil, and blend well. Stir the egg mixture into the stuffing mixture just until moistened.
  • Spoon the batter into the muffin cups, dividing it evenly among the cups. Bake uncovered for 20 minutes or until golden brown.
  • Allow the muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.