Stuffing Muffins

These crispy muffins are a great low-fat addition to a leftover turkey supper or served alongside a steaming bowl of homemade turkey soup.

1 tablespoon butter
1 1/2 cups chopped yellow onion
1 1/2 cups chopped celery
1 (8-ounce) package cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth
1/2 cup canned creamed corn
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1 egg lightly beaten

Place a rack in the upper third of oven. Heat oven to 400 degrees.

Coat 12 muffin cups with cooking spray.

In a large skillet over medium-high heat, melt the butter. Add the onion and celery and cook until soft, 6 to 8 minutes.

In a large bowl, combine the stuffing mix, broth, creamed corn, salt, pepper, sage, thyme and egg. Stir in the onion mixture.

Spoon the mixture loosely into the prepared muffin tin.

Bake for 20 minutes or until the tops are crisp. Insert knife around edges to remove from muffin tin.

Nutritional information per serving: 109 cal., 2 g fat (1 g sat.), 24 mg chol., 19 g carb., 4 g pro., 3 g fiber, 566 mg sodium

Serves 12.