Buttermilk and Herb Stuffing Muffins

Let me start off this post with a link for you.... Nicole, a fellow blogger and a Registered Dietitian, wrote an excellent post about Weight Watchers new PP program...her thoughts on it and WW in general.  If you are a WW, you might be interested in reading it to get a REAL LIFE RD's opinion on this program.

And now...on to the recipe....While sitting in my son's orthodontist office,  as I was paging through the November 2010 issue of Health Magazine ( this office has the most awesome up-to-date magazines!), I came across a recipe that intrigued me:  Buttermilk and Herb Stuffing Muffins.  Hmmmm....stuffing, in a muffin form, that's healthy?....I quickly had them make me a copy of the page and put in in my "to make" stack of recipes I have on my desk.  Last week I got around to making them.  I roasted a turkey breast and steamed up some green beans to go along side the "stuffing muffins."  I was happy to see once I worked up the numbers, each generously sized "muffin" comes in at 7 points+.  All the flavors are there that you would expect from a stuffing, but there is also a tang from the buttermilk which is subtle, but works well with the other flavors.  And the best part about these stuffing muffins, is that they can be made ahead and then reheated in a 350 degree F oven  for about 15 min. before serving....

Ready to be baked.  An ice cream scoop made quick work of portioning out each "muffin."

They do hold together like traditional muffins, but I would suggest eating them with a fork!

Buttermilk and Herb Stuffing Muffins from Health Magazine, November 2010

Servings - 12   Serving size - 1 "muffin"   Points plus per serving - 7 points+

Calories - 265,   Total Fat - 8g,   Carb. - 40g,   Protein - 9g,   Fiber - 4g

Cooking spray
4 tablespoons unsalted butter
2 medium red onions, chopped (4 cups)
3 thinly sliced celery stalks
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups)
1 cup lower-sodium chicken broth
1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as Pepperidge Farm)
1 cup low-fat buttermilk (1%)
2 large eggs

1. Coat a 12-cup muffin tin with cooking spray; set aside.

2. Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.

3. Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds( I got 12 easily out of the mixture); bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

PRINTABLE RECIPE