Turkey Cheddar Muffins

Diet.Guru's picture

Dec. 26, 2010


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)


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

Nutrition Facts

Serving size Complete recipe

Calories 872Calories from Fat 444

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 1401 mg58.38%

Total Carbohydrates 38 g12.7%

Dietary Fiber 4 g16%

Sugars 12 g

Protein 67 g134%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet