1 tablespoon olive oil or vegetable oil, plus some for drizzling
2 slices bacon, chopped
1 small McIntosh apple, chopped
2 ribs celery from the heart, finely chopped
1 small onion, chopped
2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
Freshly ground black pepper
2 store bought corn muffins

Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing. Add stock if needed.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake @ 350 until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature.