Easy Stuffin' Muffins

• 2 cups butter
• 1 bunch celery
• 1 medium onion
• 2 (8 ounce) bags seasoned stuffing mix
• 12 pan cornbread (left out 2 days)
• 2 (8 ounce) packages saltine crackers
• 2 -3 tablespoons ground sage (to taste)
• 12 tablespoon pepper (to taste)
• 1 (16 ounce) carton vegetable broth
• 2 -3 large eggs

1. Pre-heat oven to 350.
2. On stove, melt butter, add chopped celery and onion.
3. Cook until translucent.
4. In a large bowl combine bag of stuffing mix, crumble saltines & cornbread.
5. Mix together and add sage & pepper.
6. Put onion & celery mixture into bowl with 1 carton vegetable broth and eggs until mixture is soggy/soupy.
7. Spray muffin tins with non-stick spray and with an ice cream scoop, spoon out mixture into the tins.
8. Bake at 350 for 30 minutes, until slightly crispy on the top and sides, but moist in the middle.
9. Optional: For a sweeter stuffin muffin add 1/2 cup of dried cranberries.

butter, celery, onion, stuffing mix, crackers, ground sage, pepper, vegetable broth, eggs

Taken from www.food.com/recipe/easy-stuffin-muffins-413343 (may not work)