Title: Apricot-Praline Muffins
Categories: Muffins Quick Bread Microwave
Yield: 12 Servings
| 1/2 | c | Pecan halves, chopped |
| 1/2 | c | Margarine, melted |
| 1/2 | c | Dried apricots |
| 1/2 | c | Packed brown sugar |
| 1 | ts | Ground cinnamon |
| 2 | c | Biscuit mix |
| 2/3 | c | 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
1/8-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 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. 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