Yield: About 12 Muffins
Gluten Free Stuffing Muffins
1 cup GF cornmeal (not cornbread mix)
1 tsp. GF baking powder
1 lg. egg
1/2 c. milk
2 tbsp. melted butter
1/2 c. chicken/turkey stock/broth
1/2 c. GF baking mix (I use Bisquick)
1/2 c. finely diced onion
1/2 c. finely diced celery
1 tsp. salt
1/2 tsp. cracked black pepper
2 tsp. rubbed sage (or less if you prefer)
1/2 tsp. poultry seasoning
Cook onion and celery in about 1 cup of water on medium heat until the celery is tender.
Drain excess water if necessary.
Pre-heat oven to 350 degrees F.
In a medium mixing bowl; combine cornmeal, baking mix, and baking powder.
In a small mixing bowl thoroughly combine milk, egg, turkey broth, salt, pepper, sage and poultry seasoning. Add the wet mixture to the dry mixture.
Let set for about 5 minutes.
Add melted butter, celery and onion.
Stir until well combined.
Spoon into greased muffin pan.
Bake for about 20 minutes or until golden brown.