Blueberry Muffin Stuffin' (Great stuffed in thick Pork Loin Chops)

4 large blueberry muffins (the kind from the grocer's bakery)
1 box chicken stuffing mix
1/2 cup celery and onion, sweated in 2 T butter & pinch of salt
1 egg
Dash dried sage
Dash cinnamon (optional)

Crumble the muffins into the croutons in the stuffing mix.
Follow directions on package for making the chicken stuffing but add 3/4 C more water. Pour in the celery onion and butter mixture, tiny dash cinnamon and sage, s&p to taste and stir.
Add in one egg and combine fully.

Use to stuff pork chops or chicken breasts.
Or, bake in the oven for 20 mins on 375 (Baking is optional. If the heat from the stuffing is hot enough, the egg will cook itself and you can eat it.)