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Ingredients

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Directions

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  • Preheat oven to 350°F. Coat a 12 (2 1/2-inch ) muffin cup pan with nonstick cooking spray; set aside. Melt the butter in a large skillet over medium heat. Add the onions and cook just until softened, about 4 minutes. Add the hazelnuts and cook 1 minute more, stirring often to prevent them from burning.

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  • Remove pan from heat and stir in the chopped figs and stuffing mix. Pour broth and water over the top and mix well.

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  • Scoop about 1/3 cup of the stuffing mixture into each cup of the prepared muffin pan. Bake for 20 to 25 minutes or until golden brown.

Nutrition Facts

119 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 3 mg cholesterol; 316 mg sodium. 60 mg potassium; 19 g carbohydrates; 2 g fiber; 3 g sugar; 3 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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