Buffalo Chicken Cupcakes
1 cup reduced fat Bisquick®
1/2 cup water
1 cup cooked chicken breast half, diced
4 tablespoons wing Sauce, Frank’s Red Hot
1 tablespoon fat free blue cheese salad dressing
1/2 cup sliced celery
Preheat oven to 350*. Combine Bisquick and water (add additional water 1 tablespoon at a time if necessary. This will be a thick, sticky dough.) Place dough evenly in 6 muffin cups. Combine chicken, wing sauce, blue cheese dressing and celery; top dough with this mixture. Press the chicken mixture into the dough a little. Bake 20 minutes or until lightly browned.
Yield: 6 servings. Per serving= 148 Calories; 4g Fat (24.0% calories from fat); 11g Protein; 16g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 568mg Sodium
Oh man! I totally have to make these. These look awesome!