Cornbread Stuffing Muffins Tasty and Simple Recipe

Ingredients

• 2 cups cornbread, crumbled
• 1 cup crusty bread, cubed
• 1 cup vegetable broth
• 0.5 cup celery, finely chopped
• 0.5 cup onion, finely chopped
• 0.5 cup carrots, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 large eggs
• 0.25 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray.
2. In a large mixing bowl, combine the crumbled cornbread and cubed crusty bread.
3. In a skillet over medium heat, add a little olive oil and sauté the chopped celery, onion, carrots, and garlic until softened, about 5-7 minutes.
4. Add the sautéed vegetables to the bowl with the breads and mix well.
5. Pour in the vegetable broth and add the sage, thyme, rosemary, salt, and black pepper to the mixture. Stir until everything is evenly combined.
6. In a separate small bowl, beat the eggs and then fold them into the bread mixture until fully incorporated.
7. Spoon the mixture into the greased muffin tin, filling each cup about three-quarters full.
8. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Once baked, allow to cool for a few minutes in the pan before transferring the muffins to a cooling rack.
10. Garnish with fresh parsley before serving.