Thanksgiving

Caryn's Low Fat Stuffing Muffins is for Side Dish.

Caryn's Low Fat Stuffing Muffins takes several minutes to prepare.

Caryn's Low Fat Stuffing Muffins takes 45 minutes to cook.

Caryn's Low Fat Stuffing Muffins makes 12 servings.

The ingredients for Caryn's Low Fat Stuffing Muffins are:

8 slices Oroweat Soft Family 100% Whole Wheat Bread
2 slices Trader Joes Cracked Wheat Sourdough Bread
2 C FF Chicken Broth (amt approx)
1 C Onions, diced
1 C Celery, diced
2 C sliced Mushrooms, cut in half
1 can sliced Water chestnuts, cut in half
2 T safflower oil, or oil of your choice

Here is how you make Caryn's Low Fat Stuffing Muffins:

Let bread dry out for a day or two, then break into semi large pieces.Sautee veggies in oil. Add bread and some of the chicken broth and stir. Add more broth if not fairly wet.Spray 12 muffin tins and fill each one evenly. Bake at 350 F for about 20 -30 min, then turn muffins over and continue to bake until crisp, or how well you like them done.Number of Servings: 12Recipe submitted by SparkPeople user CRBC1953.

The nutritional information for Caryn's Low Fat Stuffing Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 93.4

• Total Fat: 3.2 g
• Cholesterol: 0.8 mg
• Sodium: 272.0 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.3 g

The dietary needs meet for Caryn's Low Fat Stuffing Muffins is Low Fat