Cheddar And Herb Stuffin Muffins Recipe By Tasty

Steps:

• Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Steps:

• Preheat oven to 400°F (200˚C).
• In a large bowl, mix together the milk, eggs, and melted butter.
• Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
• Divide the cheese sticks into 5 cubes each so there are 25 cubes.
• Spray a 12-cup muffin pan with cooking spray.
• Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
• Bake for 15 minutes.
• Allow to cool for 5 minutes while you eat the remaining cheese cube.
• Enjoy!

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
• Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
• Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
• Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
• Reduce the oven temperature to 375°F (190°C).
• Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!