JUSTIN'S® Maple Almond Butter Stuffing Muffins (“Stuffins”) - Justins

JUSTIN’S® Maple Almond Butter Stuffing Muffins (“Stuffins”)

SERVING SIZE:

12 muffins

PREP TIME:

COOK TIME:

TOTAL TIME:

1 hour

MADE WITH:

Maple Almond Butter

INGREDIENTS

1 loaf (about 1 lb) day-old bread, cut into ½-inch cubes4 Tbsp unsalted butter
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, grated or minced
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
Salt and freshly cracked pepper, to taste
1 cup low-sodium chicken or vegetable broth
2 large eggs, beaten
2 Tbsp JUSTIN’S® Maple Almond Butter
2-4 oz gruyere cheese, shredded (optional)

DIRECTIONS

Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake for 10–15 minutes until lightly toasted. Cool slightly, then transfer to a large bowl.
In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, 8–10 minutes. Stir in garlic, thyme, and sage, and cook 1 minute more. Season generously with salt and pepper.
In a medium bowl or large measuring cup, whisk together broth, eggs, and JUSTIN’S® Maple Almond Butter until smooth and emulsified.
Pour the sautéed vegetables over the bread cubes. Gradually pour the broth-JUSTIN’S® Maple Almond Butter mixture over the bread, tossing gently to coat. Mix in cheese (if adding).
Grease a 12-cup muffin tin. Spoon the stuffing mixture evenly into the cups, gently pressing down so they hold together but still have texture on top. Add a pinch of cheese on top.
Bake for 25–30 minutes, until golden and crisp around the edges. Let them cool in the pan for 5 minutes before removing. Serve warm with gravy or cranberry sauce. Yum!

This Recipe Serves 12 muffins