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Barbecue Muffins

Barbecue MuffinsBarbecue Muffins

Calories 220 (30% from fat)
Fat 7.2 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 35 mg.
Sodium 535 mg.
Carb. 23 gram
Fiber 1.3 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 16 gram


Calories 220 (34% from fat)
Fat 8 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 35 mg.
Sodium 515 mg.
Carb. 21 gram
Fiber 1 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 16 gram


buttery cooking spray

1 package (17.3 oz) reduced fat whole wheat refrigerated biscuits
(We used Pillsbury Grands! Homestyle Reduced-Fat Golden Wheat refrigerated Biscuits.)


1 package (16.3 oz) regular refrigerated biscuits
(We used Pillsbury Grands! Original Biscuits.)

2 Tbsp. flour

1/2 cup lower sugar ketchup
(We used Heinz Reduced Sugar Tomato Ketchup.)

3 Tbsp. Splenda brown sugar blend

1 Tbsp. apple cider vinegar

1/2 tsp. chili powder

1 1/4 pounds 93% lean ground beef

1 cup, reduced fat sharp cheddar cheese
(We used Sargento Reduced Fat Sharp Cheddar Cheese Made with 2% Milk.)

Tangy barbecue sauce on a meat and cheese covered muffin. If you're having a party, you can make a couple trays of these in advance, cover them with tinfoil and store them in the refrigerator up to 4 hours before putting them in the oven to finish them off.

1. Use buttery spray to lightly coat each muffin cup in a 12 cup muffin tin.

2. Divide dough into 12 equal portions. Roll each one into a ball, then take a pinch of flour and sprinkle it on the counter to prevent the dough from sticking. Flatten each ball of dough into a circle about 5-inches across. Press each flattened piece of dough into the bottom and sides of the muffin tin.

3. Mix together in a medium-sized bowl the ketchup, brown sugar, vinegar and chili powder. This is the barbecue sauce. Set aside.

4. Heat a non-stick pan over medium heat. Once the pan is hot, lightly coat with buttery spray, then cook the ground beef until it is no longer pink, about 5 minutes.

5. Pour the ground beef into the barbecue sauce bowl and mix together thoroughly. Preheat oven to 375 degrees Fahrenheit.

6. Divide the beef between the biscuit lined muffin tins, about 2 heaping tablespoons per biscuit. Sprinkle each with equal amounts of cheese. Bake for 18-20 minutes, until golden brown. Remove from oven and let cool for 5 minutes before serving.

Yield: 12 Servings

Barbecue Muffins 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

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