muffin stuffing

If you don’t like to stuff a bird this is a perfect alternative and if you love stuffing, you don’t need a bird for this.

recipe

100g (3 1/2 oz) butter
1 brown onion, sliced
2 cloves garlic, crushed
2 tablespoons finely grated lemon rind
1/3 cup chopped chives
1/2 cup chopped flat-leaf parsley leaves
1 tablespoon chopped sage leaves
1 loaf white bread, crusts removed and roughly torn
2 eggs, lightly beaten

Preheat the oven to 200C (390F). Heat a large non-stick frying pan over high heat. Add the butter, onion, garlic and lemon rind and cook for 3-4 minutes or until the onions are tender. Add the chives, parsley, sage and bread. Cook for 1 minute. Remove from the heat and stir in the eggs. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity greased muffin tins and bake for 15 minutes or until golden. Makes 12

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