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    Apricot-Praline Muffins


    Source of Recipe


    Jo Anne Merrill

    List of Ingredients




    1/2 cup pecan halves chopped
    1/2 cup margarine melted
    1/2 cup dried apricots
    1/2 cup packed brown sugar
    1 teaspoon ground cinnamon
    2 cups biscuit mix
    2/3 cup milk

    Recipe



    Preheat oven to 425 degrees. Grease a 12-cup muffin pan. Fit the steel knife blade into the work bowl. Process the pecans until chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. With the steel knife blade still attached, process apricots until chopped into 1/4-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.

    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.

 

 

 

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