Turkey-Cheddar Muffins - cooking recipe

Ingredients

2 cans ready-to-bake refrigerated buttermilk flaky biscuits
2 tsp. margarine
1/4 c. each: diced onion and green bell pepper
4 oz. skinned, boned and cooked turkey, diced
2 eggs, lightly beaten
1/4 c. chopped, drained canned pimientos
1 tsp. Worcestershire sauce
1/2 tsp. Dijon style mustard
dash of pepper
1 oz. Cheddar cheese, shredded

Preparation

Carefully separate each biscuit into 4 thin layers of dough. Spray 8 cups of a 12-cup muffin pan with nonstick cooking spray; place 1 layer of dough in bottom of each sprayed cup.
Set aside.