Apricot-praline muffins


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

How to prepare

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 1/8″ pieces. Distribute chopped pecans evenly in muffin cups. Put 2 tsp melted margarine in each cup.
2. With the steel knife blade still attached, process apricots until chopped into 1/4″ 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.

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