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Ingredients
| pecans: 1/2 cup (halves//chopped) |
| margarine (oleo): 1/2 cup (melted) |
| dehydrated apricots: 1/2 cup (chopped) |
| light brown sugar (packed): 1/2 cup (packed) |
| ground cinnamon: 1 tsp |
| Bisquick: 2 cups |
| 2% milk: 2/3 cup |
Apricot Praline Muffins
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.