Corn Bread Stuffing Muffins

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 3 tablespoons canola oil 
• 0.5 cup celery diced
• 0.3 cup celery leaves chopped
• 0.7 cup chicken stock see unsalted (such as Swanson)
• 13 ounce just-add-water cornbread mix (such as Betty Crocker)
• 2 large eggs lightly beaten
• 1 tablespoon sage fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 4 ounces turkey sausage sweet italian
• 0.3 teaspoon kosher salt 
• 0.8 cup onion diced
• 0.3 cup pecans chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• muffin liners

Directions

1. Preheat oven to 40
2. Heat a large nonstick skillet over medium-high heat.
3. Add sausage to pan; saut 4 minutes, stirring to crumble.
4. Add onion, celery, and butter to pan; saut 5 minutes, stirring occasionally. Stir in sage, thyme, salt, and pepper; cook 1 minute. Stir in celery leaves.
5. Combine stock, oil, and eggs in a medium bowl, stirring with a whisk.
6. Combine baking powder and corn bread mix in a medium bowl.
7. Add stock mixture and onion mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
8. Sprinkle evenly with chopped pecans.
9. Bake at 400 for 12 minutes or until lightly browned.