Apricot-praline muffins

Yield: 12 servings

Measure Ingredient
½ cup Pecan halves -- chopped
½ cup Margarine -- melted
½ cup Dried apricots
½ cup Packed brown sugar
1 teaspoon Ground cinnamon
2 cups Biscuit mix
⅔ cup Milk

Preheat oven to 425 degrees. Grease a 12-cup muffin pan.

1. Fit the steel knife blade into the work bowl. Process the pecans until chopped into ⅛-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. 2. With the steel knife blade still attached, process apricots until chopped into ¼-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible. 3. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted in center of a muffin comes out clean, about 15 minutes. Do not push pick all the way to bottom.

Remove from oven and invert muffin pan on a serving plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine will drop down onto muffins.

Yield: 12 muffins.

Recipe By : Jo Anne Merrill

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