Italian Parmesan Muffins

Why this recipe?  I've been searching for a recipe to replace regular garlic bread because we can't afford to eat something that's dripping butter and cheese!  This recipe is easy to make, and—because it's full of garlic, Italian herbs, and cheese—it's a flavorful replacement!

The Flip:  Instead of high calorie French bread, I used a buttermilk biscuit that I cut into quarters.

My favorite pasta sauce, herbs, Parmesan cheese, and some more subtle ingredients played a huge part in the Italian flavor profile of my muffins.  The addition of pasta sauce kept the Parmesan muffins moist and allowed me to remove the butter.  

After folding my ingredients together, I filled each muffin paper with the mixture—making sure to place four biscuit quarters into each paper.   The only thing left to do was enjoy the smell of Italian Parmesan Muffins permeating throughout my home!

My thoughts:  The Italian flavors are certainly prominent in this healthy garlic bread twist.  These individual Parmesan Muffins are perfect for portion control—no guessing on calories or points!

My son loved to dip his bread in the extra pasta sauce left in our jar.  I had to stop him from grabbing another muffin—his third!  That makes me one happy mom!  I hope you enjoy these as much as my family did!

Servings: 10  Serving size: 1  Calories: 108  Fat: 5g  Carbs: 11g  Fiber: 1g  Protein: 6g  Sugar: 2g
Sodium: 460mg    Old Points: 3   Points +:  3


  • 1 (7.5 oz) can Buttermilk Biscuit Dough, cut in to quarters
  • 2/3 cup Red Pasta Sauce  (I used Prego Light Smart, Traditional—Excellent!)
  • 2 Tbsp Onion, minced
  • 2 Tbsp Black Olives, small chop (optional)
  • 1/2 cup Parmesan Cheese, shredded
  • 1/2 tsp Italian Seasoning
  • 1 tsp Garlic Powder  


  1. In a mixing bowl; combine biscuit quarters, pasta sauce, onions, black olives, Parmesan, Italian seasoning and garlic powder.  Stir until biscuits are coated with mixture.
  2. Place 10 muffin papers in muffin pan.  Spray with baking spray.
  3. Spoon four biscuits quarters into each muffin paper.  Evenly divide remaining mixture over muffins.
  4. Bake in 350 degree preheated oven for 25-30 minutes or until they no longer feel doughy to the touch.  Serve with remaining red sauce for dipping.     



What do you think?