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Recipe Summary

prep:
20 mins
bake:
20 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 4g; cholesterol 3mg; saturated fat 1g; carbohydrates 19g; mono fat 2g; insoluble fiber 2g; sugars 3g; protein 3g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 4mcg; sodium 316mg; potassium 60mg; calcium 30.3mg; iron 1.1mg.
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