Stuffing Muffins
portions
Ingredients
- 1.5 cups Bread cubes
- 1 tbsp Butter
- 1 pcs Red onion
- 1 pcs Carrot
- 0.25 cups Zucchini
- 1 pcs Minced garlic clove
- 1 pcs Egg
- 2 tbsp Vegetable broth
Method
- Grate and cut the vegetables
- Preheat the oven to 160 degrees.
- Place the bread cubes on a baking sheet. Bake for 10-15 minutes, stirring a few times. Let cool.
- Place the bread cubes in a large bowl.
- Increase the oven temperature to 350 degrees. Spray a muffin tin with nonstick spray.
- Sauté the butter, onion, and celery until softened. Stir in the garlic, salt, pepper, and sage. Stir the vegetables into the bread cubes.
- Whisk together the eggs and vegetable broth. Pour over the bread cubes and veggies. Stir until everything is soaked in. Stir in the fresh parsley.
- Spoon the mixture into 6 muffin tin cavities. Bake for 35-40 minutes. Let cool in the pan for 10 minutes, then loosen with a knife. Remove and serve hot.