Cherry Blossom Muffins
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Cooking oil||2 Tablespoon|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cherry preserves||1⁄2 Cup (8 tbs)|
In small mixing bowl stir together the 1/4 cup sugar, flour, and nutmeg.
Cut in butter or margarine till mixture is crumbly.
In a bowl combine egg, orange juice, 2 tablespoons sugar, and cooking oil.
Add biscuit mix; beat vigorously for 30 seconds.
Stir in pecans.
Fill greased or paper-bake-cup-lined muffin cups 1/3 full with batter.
Top each with 2 teaspoons cherry preserves.
Cover with remaining batter till 2/3 full.
Sprinkle with nutmeg mixture.
Bake in a 400°F oven for 20 to 25 minutes.