Summer stuffing muffins

By Andrea Buckett
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  • 2 tablespoons butter
  • 1 cooking onion diced
  • 2 cloves garlic minced
  • 1 zucchini, small dice (about 1 1/2 cups)
  • 1 cup of corn kernels (frozen or fresh)
  • 2 tablespoons fresh chopped sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chili flakes
  • 1 cup chicken stock (vegetable stock also works)
  • 1 454 grams loaf of bread cut into small cubes (8 cups)
  • 1 egg, lightly beaten
  • 1 cup shredded old cheddar cheese


  1. Place a large skillet over medium heat and add the butter.  Once it’s melted add the onion, garlic, zucchini and cook, stirring occasionally, for ten minutes until the vegetables are soft and just starting to brown. Add the corn and cook for another five minutes. 
  2. Add the sage, thyme, chili flakes and chicken stock and turn the temperature to high. Bring everything to a simmer and cook for two minutes.  Remove from heat and let cool slightly.
  3. Preheat oven to 375F and spray a 12 cup muffin tin with non-stick vegetable spray.
  4. Add the bread cubes into a large mixing bowl and add the cooled vegetable mix.  Mix everything together with a wooden spoon (by hand is better) well, ensuring all the bread is moist.  Stir in the egg followed by the cheddar cheese and mix everything together.
  5. Portion the stuffing mix into the 12 muffin cups, pressing it together firmly as you go.
  6. Cook for 30-35 minutes, until the exterior is brown and slightly crispy. Remove from the oven and cool in the muffin pan for five minutes.
  7. Use a small knife to gently cut around the outside of each muffin to release it from the pan.  Place on platter and serve.


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