Side Dish

Low Fat Stuffing Muffins is for Side Dish.

Low Fat Stuffing Muffins takes 10 minutes to prepare.

Low Fat Stuffing Muffins takes 15 minutes to cook.

Low Fat Stuffing Muffins makes 12 servings.

The ingredients for Low Fat Stuffing Muffins are:

12 slices Nature's Own Double Fiber Wheat Bread, cubed
1 cup finely chopped celery
1/2 cup chopped onion
1 Tbsp. I Can't Believe It's Not Butter Light
1 tsp. poultry seasoning
1 tsp. ground sage
1/2 tsp. black pepper
2 cups chicken broth
2 large egg white, slightly beaten

Here is how you make Low Fat Stuffing Muffins:

(The night before spread the bread on a cookie sheet to dry out overnight or bake in a low temperature oven until dry to the touch.)Saute' celery and onion in I Can't Believe It's Not Butter Light over medium heat until tender. Add poultry, seasoning, sage, and pepper.Blend together chicken broth and egg white.Place dried bread cubes in a large bowl. Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly until thoroughly coated.Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray.Bake at 350 for 15-20 minutes until tops are crispy. Serving Size:?12 muffins

The nutritional information for Low Fat Stuffing Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 64.0

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 248.2 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 5.4 g
• Protein: 4.3 g

The dietary needs meet for Low Fat Stuffing Muffins is Low Fat