1/2 cup butter, softened
1/2 pound organic carrots, peeled and cut into 1/2 inch slices
1 (10 ounce) package French baguette mix
1 cup shredded mozzarella cheese
9 starched biscuits
6 cherry tomatoes
4 sweet pickle relish
Preheat oven to 350 degrees F (175 degrees C). Arrange and bake the carrots and celery slices in a single layer on a baking sheet. Spread the stuffing mixture over the carrots and celery slices.
Stuff the bottoms of the muffin cups with the stuffing mixture, and pour egg over the top. Bake for 2 minutes, or until a toothpick inserted into the center of the cup comes out clean. Allow to cool slightly, then slice into bite size pieces.
In a medium bowl, cream together the butter and sugar. Beat in the carrots and cheese. Stir in the biscuits, tomato, sweet pickle relish and cherries. Spoon mixture into muffin cups and top with bread.
Bake in preheated oven for 20 minutes, or until bubbly in center of each cup. Serve at room temperature.