Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. Step
Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1–2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
3. Step
Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
4. Step
Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
5. Step
Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
