Brown Rice & Cashew Stuffin Muffins

• 2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin'
• 1 cup quick brown rice, cooked
• 1 cup butter or margarine, melted
• 1 cup cashews, broken
• 1/2 cup celery, diced
• 2 teaspoons green onion, chopped
• 1-1/4 cups water, broth or bouillon

Combine dressing mix with brown rice and butter. Stir in remaining ingredients, adding liquid gradually. Grease muffin cups and fill with dressing (an ice cream scoop makes it easy). A bit more liquid may be needed in the dressing to make it hold together. Bake at 350 degrees for 20-25 minutes, or until lightly browned. This stuffing may be baked in a greased casserole dish if preferred. Makes 12 muffins.

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