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 teaspoon Ground cinnamon
2 cup Biscuit mix
2/3 cup Milk
Preheat oven to 425° F. 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.
Yield: 12 muffins.
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