Apple and Bacon Stuffing Muffins

• 12 slices whole wheat bread, cut into 1-inch cubes (about 9 cups)
• 9 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 1 large red onion, chopped
• 3 stalks celery, chopped
• 1 tsp. dried sage leaves, crushed
• 1 tsp. dried thyme leaves, crushed
• 2 large Fuji apples, peeled, coarsely chopped
• 3 cloves garlic, minced
• 1/4 tsp. ground black pepper
• 1 cup fat-free reduced-sodium chicken broth

1. Heat oven to 300 degrees F.
2. Spread bread cubes in single layer on rimmed baking sheet.
3. Bake 10 to 12 min.
4. or until dry, stirring every 5 min.
5. Cool.
6. Increase oven temperature to 375 degrees F. Cook bacon in large skillet until crisp.
7. Remove from skillet with slotted spoon; drain on paper towels.
8. Discard all but 2 Tbsp.
9. drippings in skillet.
10. Add onions, celery and herbs; cook on medium heat 8 to 10 min.
11. or until vegetables are crisp-tender, stirring occasionally.
12. Stir in apples and garlic; cook and stir 3 min.
13. Toss apple mixture with bread cubes, bacon and pepper in large bowl.
14. Add broth; mix lightly.
15. Spoon into 12 muffin cups sprayed with cooking spray, using about 2/3 cup for each cup.
16. Bake 20 to 25 min.
17. or until heated through.

whole wheat bread, bacon, red onion, stalks celery, sage, thyme, apples, garlic, ground black pepper, chicken broth

Taken from www.kraftrecipes.com/recipes/apple-bacon-stuffing-muffins-185627.aspx (may not work)