BREAKFAST BLOSSOMS
1 (12 oz.) can buttermilk biscuits (10 count)
3/4 C. raspberry or strawberry preserves
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Grease 10 cups in a muffin tin. Separate dough into
10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand
3 leaves evenly around sides and bottom of cup, overlapping
slightly. Press dough firmly together. Combine preserves and
spices. Spoon about 1 tablespoon of mixture into center of
each muffin cup. Bake in a preheated 375°F oven for 10-12
minutes or until lightly browned. Cool slightly and remove
from pan. Serve warm.
B-man 