Cherry Blossom Muffins




1 egg
2/3 cup cherry or
strawberry preserves
1/4 cup milk
1/2 cup sugar
2 cups biscuit baking mix
2/3 cup chopped pecans
1 tbsp. flour
3/4 tsp. ground cinnamon
2 tbsp. cold margarine or
Additional chopped pecans


Preheat oven to 400°F. In medium bowl beat egg; stir in preserves, milk and ONLY 1/4 cup sugar. Add biscuit mix; stir only until moistened (batter will be slightly lumpy) Stir in ONLY 2/3 cup nuts. Fill greased or paper-lined 2-1/2 inch muffin cups 3/4 full, In small bowl combine remaining 1/4 cup sugar flour and cinnamon. Cut in margarine until crumbly; sprinkle over batter. Top with additional nuts. Bake 15 to 20 minutes or until golden brown, remove from pans, serve warm.

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