Cranberry Stuffing Muffins

My mother-in-law told me about these and I just have to share with you! For anything, in my humble opinion, made with Stovetop stuffing is worth eating!

Yeilds 6-8 Muffins

1 box Stovetop stuffing (or other favorite stuffing recipe or mix)
1 cups dried cranberries (or Craisins)
1-2 tablespoons Margarine

Preheat the oven to 375F, and prepare stuffing mix. (Prepare stuffing as directed on package but reduce spread to 1 tbsp and add cranberries to the water along with the stuffing mix.)

Generously butter the insides of the muffin tin, making sure to cover every area where the stuffing mix may touch. Fill each muffin cup with stuffing, using your hands to form a rounded shape on the tops.

Bake @ 375 dregrees for 30 minutes, or until the tops are browned and have developed a light crust.

Remove from the oven, and allow to cool slightly. Using a plastic knife, work your way around each muffin, and twist the top slightly, until the muffins gently release from the pan.

Tip: These are okay to prepare a day in advance. Remove muffins from tin, cool completely and store in the refrigerator. To reheat, place on a baking sheet covered loosely with tin foil, and cook at 350F for 15 minutes.

(this recipe is adapted from KittyJ's submission at eHow.com)


  1. I had planned on going away for Thanksgiving. Due to my father in-laws ill health, we will be home for Thanksgiving. These look like something I could make.

  2. Now Stove Top has "Cranberry" stuffing to save a step!!!!

  3. ooh! I like it. Going to add this to my list of things to make. Thanks for sharing!