Bacon and Apricot Stuffing Muffin

Servings: 12

Prep Time: 30 min

Cook Time: 30 to 35 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 1/2 cups; chopped dried apricots

1/2 cup; crumbled crisp bacon (about 8 ounces uncooked)

3 whole eggs, well beaten

1 1/2 cups; chicken broth

1/2 cup; melted butter or margarine

6 dried apricots, halved, for garnish


  • Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside.
  • Combine the stuffing mix, apricots, and bacon in a large bowl. Stir in the eggs, chicken broth, and butter or margarine.
  • Spoon the batter into the muffin cups, dividing it evenly among the cups, dividing it evenly among the cups, and top each with a dried apricot half. Bake uncovered for 30 to 35 minutes, or until firm, covering the muffins with aluminum foil if the apricot garnish begins browning too quickly.
  • Allow he muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.