Servings: 12
Prep Time: 30 min
Cook Time: 30 to 35 min
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 1/2 cups; chopped dried apricots
1/2 cup; crumbled crisp bacon (about 8 ounces uncooked)
3 whole eggs, well beaten
1 1/2 cups; chicken broth
1/2 cup; melted butter or margarine
6 dried apricots, halved, for garnish
Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside.
Combine the stuffing mix, apricots, and bacon in a large bowl. Stir in the eggs, chicken broth, and butter or margarine.
Spoon the batter into the muffin cups, dividing it evenly among the cups, dividing it evenly among the cups, and top each with a dried apricot half. Bake uncovered for 30 to 35 minutes, or until firm, covering the muffins with aluminum foil if the apricot garnish begins browning too quickly.
Allow he muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.