2004 Sausage-Seafood Mini Corn Muffins

By boandozzy

One serving (3 mini muffins) equals 156 calories, 6 g fat (3 g saturated fat), 51 mg cholesterol, 589 mg sodium, 16 g carbohydrate, 1 g fiber, 11 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Sausage-Seafood Mini Corn Muffins in Light & Tasty April/May 2003, p13

Ingredients

• 1 package (16 ounces) corn bread stuffing mix
• 4 ounces turkey Italian sausage, casings removed
• 2 cups finely chopped onion
• 1/2 cup finely chopped celery
• 2 tablespoons olive oil
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1-1/3 cups water
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (6 ounces) small shrimp, rinsed and drained
• 6 egg whites
• 2 eggs
• 1/8 teaspoon garlic powder
• 2-3/4 cups shredded reduced-fat cheddar cheese, divided

Details

Servings 24
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a food processor, process the stuffing mix until finely crushed; set aside. Crumble sausage into a large nonstick skillet; add the onion, celery and oil. Cook over medium heat until sausage is no longer pink and vegetables are crisp-tender; drain. Remove from the heat; stir in the next seven ingredients and crushed stuffing. Fold in 2 cups cheese.

Spoon 2 tablespoons into miniature muffin cups coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to wire racks. Yield: 6 dozen.