Healthy Stuffin Muffins

 A few weeks ago I received a loaf of Nature's Pride Oven Classics 100% Whole Wheat Bread as a part of the Foodbuzz Tastemaker Program. I decided it would be perfect to make a "healthified" version of my favorite Thanksgiving side dish- stuffing! Although I suppose it is technically dressing since it isn't stuffed into a turkey. However, "Dressing Muffin" doesn't quite have the same ring to it as "Stuffin Muffin!" I love the muffin form because it not only bakes faster, but it is also a perfectly portioned serving.  Try adding these to your Thanksgiving table for a yummy and healthy side dish!
 
Ingredients:
Makes 12 Stuffin Muffins

• 10 pieces of whole wheat bread, toasted
• 1 tsp olive oil
• 2/3 cup finely diced onion
• 2/3 cup finely diced carrot
• 2/3 cup finely diced celery
• 1 cup reduced sodium chicken broth
• 2 tsp poultry seasoning
• 3/4 cup Trader Joe's butternut squash soup 
• 1 egg, beaten
• salt and pepper

Directions:

1. Preheat oven to 375 F.
2.  Cut toasted bread into cubes and put in a medium bowl.
3. In a nonstick skillet over medium heat, saute the onion, carrot, and celery in olive oil. Sprinkle with salt and pepper.
4. Once the veggies begin to soften, add the poultry seasoning. Add a splash of chicken broth and stir around to evenly coat the veggies with the seasoning.
5. When the veggies have softened, add them to the bowl with the bread cubes.
6. Add the egg, butternut squash soup, and chicken broth to the bowl and stir around so bread absorbs all the liquid.
7. Let sit for a few minutes to soak.
8. Spray a muffin pay with nonstick cooking spray. 
9. Divide the batter evenly among the muffin pan.
10. Bake until cooked through- about 25-30 min.