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Cheddar Bay Pull Apart Muffins

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yield: 12 PULL APART MUFFINS

INGREDIENTS:

  • 1 (16.3 oz) can of Pillsbury Grands Southern Homestyle Butter Tastin’ refrigerated biscuit dough (you can use a different Grands flavor if you want but I really recommend the buttery one for this recipe)
  • 3 oz (3/4 cup) shredded 2% Sharp Cheddar cheese
  • 1 tablespoon light butter (I use Land O’Lakes)
  • ½ teaspoon parsley flakes
  • ¼ teaspoon salt
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon Old Bay seasoning

DIRECTIONS:

  1. Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
  2. Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the shredded cheddar. Melt the butter in the microwave in a small dish. Drizzle the melted butter over the biscuits and stir until coated. Sprinkle the remaining seasonings into the bowl and then stir to combine.
  3. Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed up and the tops are golden.
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WEIGHT WATCHERS SMARTPOINTS: 5

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WEIGHT WATCHERS POINTS PLUS: 4

NUTRITION INFORMATION:
140 calories, 18 g carbs, 3 g sugars, 6 g fat, 3 g saturated fat, 4 g protein, 1 g fiber