Cute way to serve stuffing at Thanksgiving!  They taste every bit as if they are filled with bread!  You could also just put the mixture in a 9 x 13-inch (2 L) casserole dish.  These are very dense and heavy served this way, so I found half a muffin was plenty for me! Super and unusual alternative to the usual stuffing recipes.  I think I will be making these again for the holiday season at some point.  My youngest son is a big fan of stuffing.

21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
11/tsp salt (7 mL)
2 eggs
3/cup coconut milk (175 mL)
3/cup water (175 mL)
11/lbs lean ground beef, cooked (0.680 kg)
2 cups grated Mozzarella cheese, (500 mL)
1/cup green onions, green tops only (60 mL)
5 slices bacon, cooked (not quite crisp), chopped

Preheat oven to 350°F (180°C).  You make these in a muffin pan or you can use a 9 x 13-inch dish and make more and smaller servings.

In large bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, coconut milk and water.  Add dry ingredients and process.  Turn out into the large bowl.  Add cooked ground beef, 11/2 cups (375 mL) Mozzarella cheese and green onions.  Stir to combine well.  Fill 12 greased muffin cups with the mixture.  Top with remaining cheese and bacon bits.  Bake in oven 30 minutes.  Allow to cool slightly and then remove. Serve warm.

Yield:  12 stuffing muffins
1 stuffing muffin
304.9 calories
25.4 g protein
27.9 g fat
0.1 g fiber
5.9 g net carbs