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 cups biscuit mix
2/3 cup milk
Preheat oven to 425 degrees. Grease a 12-cup muffin pan.
Chop the pecans until chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. Chop apricots until chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Stir until batter is well mixed.
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.