Saute onion, celery and apple in 1 T butter and 1 T olive oil until soft. Add remaining butter and 1 cup chicken broth.

When butter has melted add stuffing mix. Stir. Add pomegranates and nuts. Add more chicken broth as needed for a very moist stuffing that holds together. Set aside to cool.

After mixture has cooled stir in beaten egg. Thoroughly spray a 12 cup muffin tin or mini bundt pan. Divide mixture into wells. Pat mixture down tightly into pan wells with the back of a spoon and your fingers. Bake at 325 until hot and starting to crisp, about 20-30 minutes. Let cool 5 minutes and invert pan. Serve muffins with gravy or cranberry sauce if desired. Makes 12