Buttermilk And Herb Stuffing Muffins

• 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 425u0b0. 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; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

cooking spray, unsalted butter, red onions, celery stalks, rosemary, sage, thyme, freshly ground black pepper, mushrooms, lower, bread, lowfat buttermilk, eggs

Taken from www.myrecipes.com/recipe/buttermilk-herb-stuffing-muffi (may not work)