Turkey Cheddar Muffins
|Refrigerated buttermilk flaky biscuits||2 Ounce (2 Ready To Bake, 1 Ounce Each)|
|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|
|Parsley sprigs||4 (For Garnish)|
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.