Brown Rice and Cashew Stuffing Muffins

Servings: 12

Prep Time: 30 min

Cook Time: 20 to 25 min


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

1 cup; cooked brown rice

1 cup; melted butter or margarine

1 cup; cashew pieces

1/2 cup; diced celery

2 teaspoons; chopped green onion

1 1/4 cups; water or broth

12 whole cashews for garnish


  1. Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside.
  2. Combine the stuffing mix, rice, butter or margarine in a large bowl. Stir in the cashew pieces, celery, and green onion. Then gradually stir in the water or broth, adding more if necessary to make the mixture hold together, but not so much that the mixture becomes soggy.
  3. Spoon the batter into the muffin cups, dividing it evenly among the cups, and top each with a dried apricot half. Bake uncovered for 20 to 25 minutes, or until lightly browned
  4. 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.