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
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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