Yield: 12 servings
|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|
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