Apricot-praline muffins
12 servings
Ingredients
| Quantity | 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 |
Directions
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