Corn Bread Stuffing Muffins

By Violet_61

Thanksgiving stuffing in muffins!

Ingredients

• 6 TBS butter or margarine
• 4 stalks celery, finely diced, with some leaves
• 1 large onion, chopped
• 1 tsp salt
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp cracked black pepper
• 1 1/2 C all-purpose flour
• 1/2 C yellow cornmeal
• 1 TBS baking powder
• 1/2 tsp baking soda
• 1 1/2 C sour cream
• 1/4 C milk
• 3 eggs, beaten

Preparation

Step 1

1--Melt butter in medium skillet over medium heat. Stir in celery and onion and saute for 10-12 mins or until almost tender. Add salt, sage, thyme, and pepper; cook for 30 seconds. Transfer to large bowl and cool to room temperature.

2--Preheat oven to 375 degrees and lightly grease a 12-cup muffin tin or line with paper liners.

3--In medium bowl, mix flour, cornmeal, baking powder, and baking soda.

4--Add sour cream, milk, and eggs to celery mixture; stir until blended. Add flour mixture; stir just until dry ingredients are moistened.

5--Spoon batter into muffin cups, filling each to the top. Bake for 40-45 minutes or until browned and firm to touch. Turn out of pan onto wire rack and cool slightly before serving.