Broccoli Cheddar Cupcakes

I have an aunt who has successfully been on weight watchers for like 20 years. She has these old school recipe books that I can’t even reference on the internet (imagine??). She made a copy of this recipe for me a while back and I’m a big fan. The one part that I find wee bit hilarious is that while this recipe boasts about being 2 ww points (with the old points system), there is itty bitty fine print that says that doesn’t include the biscuit. Ummm, huh? Either way – make these next time you want a snack!

Broccoli Cheddar Cupcakes
Just the Tip / Inspired by Weight Watchers Meals in Minutes Cookbook
Makes 10 cupcakes / 5 ww pts+ (including all ingredients!)

What I used:

10 pillsbury refrigerated buttermilk biscuits
2 cups chopped broccoli, cooked and well-drained
5 oz low-fat cheddar cheese, shredded
1 large tomato, diced
2 scallions, minced
2 tbsp margarine, melted

What I did:

Preheat oven to 400. Spray a muffin tin with cooking spray and set aside.
Flatten each biscuit using your fingers so that they’re large enough to line the muffin cups.
Mix the chopped broccoli, scallion, cheddar, margarine, and tomato in a medium bowl. Season with a nice pinch of salt and pepper and toss again.
Spoon the mixture into the biscuit cups and bake for 10-12 minutes until the biscuits are golden and cooked through.