You are here

Turkey Cheddar Muffins

Diet.Guru's picture
Ingredients
  Refrigerated buttermilk flaky biscuits 2 Ounce (2 Ready To Bake, 1 Ounce Each)
  Margarine 2 Teaspoon
  Diced onion 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Skinless boneless cooked turkey 4 Ounce, diced
  Cheddar cheese 2 Ounce, shredded
  Eggs 2 , lightly beaten
  Chopped canned pimientos 1⁄4 Cup (4 tbs), drained
  Worcestershire sauce 1 Teaspoon
  Dijon style mustard 1⁄2 Teaspoon
  Pepper 1 Dash
  Parsley sprigs 4 (For Garnish)
Directions

Carefully separate each biscuit into 4 thin layers of dough.
Spray 8 cups (2 1/2-inch diameter each) of a 12-cup muffin pan with nonstick cooking spray and place 1 layer of dough in bottom of each sprayed cup; set aside.
Preheat oven to 450°F.
In small nonstick skillet heat margarine until bubbly and hot; add onion and green pepper and saute until onion is golden and pepper is soft.
Remove skillet from heat and add remaining ingredients except parsley; stir to combine.
Spoon 1/8 of mixture over each layer of dough and partially fill empty cups with water (this will prevent pan from burning and/or warping).
Bake until muffins are golden brown and set, 15 to 20 minutes.
Before removing muffins from pan, carefully drain off water (remember, it will be boiling hot); serve muffins warm, garnished with parsley sprigs.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Ingredient: 
Turkey

Rate It

Your rating: None
4.278125
Average: 4.3 (16 votes)