Savoury Stuffin’ Muffins 

Directions

1. Preheat oven to 375°F.  Lightly coat a 12-cup muffin tin with cooking oil spray. 
2. Empty dry stuffing mix into a large mixing bowl.  Pour broth over crumbs, stir well until evenly moistened.
3. Heat a frying pan over medium-high heat, add 1 tbsp. olive oil and onions, sauté for about 3 minutes.  Add the diced pancetta (if using) and continue frying until golden, about 3 minutes more.  Add the fresh rosemary and sauté for another minute.  Add to stuffing mixture. 
4. Shred the potatoes and spread out on paper towels, lay more paper towel on top and roll up and squeeze as much excess water out before adding to the stuffing mix. Stir well to combine evenly. 
5. Stir in the melted butter, apples, walnuts, beaten eggs and 1 cup of cheese, mix well. Sprinkle the remaining ¼ cup cheese on top of the muffins before baking. 
6. Fill each muffin cavity with about ½ cup of stuffing mix.  Bake for 25 minutes or until golden brown on top.  Remove from oven and let cool 5 minutes before removing from pan.  Best served warm.