Cherry Blossom Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 egg | 2/3 cup cherry or strawberry preserves | 1/4 cup Borden or Meadow Gold milk |
| 1/2 cup sugar | 2 cups biscuit baking mix | 2/3 cup chopped pecans |
| 1 tablespoon flour | 3/4 teaspoon ground cinnamon | 2 tablespoons cold margarine or butter |
| additional chopped pecans | ||
| 1 | Preheat oven to 400. In medium bowl, beat eggs; stir in preserves, milk and 1/4 cup sugar. Add biscuit mix; stir only until moistened (batter will be slightly lumpy). Stir in 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. |