Brush a muffin pan with a little oil to prevent the stuffing muffins from sticking.
Cut the toast into small squares and place in a bowl.
Brown the mincemeat, bacon and half of the spring onion. When it is ready, add it to the bowl.
Add the remaining spring onions to the bowl together with the apple, parsley and cashews. Season well with salt, pepper and nutmeg.
Crack the eggs into the bowl and then mix well to combine. Add just enough milk to get the mixture to stick together, but not enough to make it soggy.
Crush the pringles over the mix and briefly mix through.
Fill the cupcake moulds with the mixture then place the tray in the oven. Bake for 15-20 minutes until they start to brown. Serve warm.
Alternatively, use the stuffing to stuff your turkey, duck or chicken and cook until the meat is cooked. You can also use it for the inside of a rolled pork.
You can use whatever type of bread you like, but cheap supermarket loaves work best. I used white bread, but wholemeal or grain bread would work well too. Or a mixture!Try and use low-fat bacon or cut most of the fat off.I used a combination of pork and beef mince, but you can use whatever you prefer. Again, low-fat mince is best.You can use salted or unsalted cashews. I had raw cashews, which I toasted briefly before using. Pinenuts would also work well.If you don't like using milk, use low sodium chicken or vegetable stock instead.It is easiest to use your hands to mix.