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Recipe Summary

prep:
20 mins
bake:
20 mins to 25 mins at 350°
Servings:
12
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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; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 3mg; sodium 316mg; potassium 60mg; carbohydrates 19g; fiber 2g; sugar 3g; protein 3g; trans fatty acidg; vitamin a 49IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

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