Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
18
Yield:
1 1/2 dozen muffins
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
Melt 3/4 cup butter in large stock pot or Dutch oven over medium heat. Add onion and celery; cook until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and black pepper. Remove pot from heat.
Stir bread cubes into vegetables until cubes are evenly coated. Stir in chicken broth; mix well. Press 1/4 cup mixture into each of the prepared muffin cups.
Bake in the preheated oven until muffin tops are golden brown, about 35 minutes.
Nutrition Facts (per serving)
| 141 | Calories |
| 9g | Fat |
| 14g | Carbs |
| 2g | Protein |
