The Milley's Stuffin' Muffins

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The Milley's Stuffin' Muffins
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 stick (2 oz.) butter
  • 2 red onions, chopped
  • 3 ribs celery, thinly sliced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 8 ounces fresh mushrooms, chopped
  • 1 cup chicken stock
  • 1 12 ounce package cubed seasoned bread stuffing
  • 1 cup low-fat buttermilk
  • 2 eggs, beaten


Position the racks in the upper and lower thirds of the oven and preheat to 425 degrees . Lightly grease two 12-cup muffin pans. In a large pot, melt the butter over medium. Add the onions, celery, onion and garlic powders, basil, oregano and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add the mushrooms and cook, stirring often, until mushrooms are tender and the liquid evaporates, about 7 minutes. Add the stock and bring to a boil.

Remove from the heat and gently stir in the stuffing and buttermilk; season with salt and pepper. Using a fork, stir in the eggs. Cover and let stand 5 minutes. Divide the mixture among the muffin cups.

Bake the muffins until golden, rotating the pans halfway through baking, about 25 minutes. Let cool on a wire rack 15 minutes. Run a thin knife around the edges of the muffins to release them from the pan.