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Recipe Name: Apricot-praline Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Pecan halves, chopped
1/2 Cup(s) Margarine, melted
1/2 Cup(s) Dried apricots
1/2 Cup(s) Packed brown sugar
1 Teaspoon(s) Ground cinnamon
2 Cup(s) Biscuit mix
2/3 Cup(s) Milk
Preheat oven to 425 degrees. 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. 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

Nutrition (calculated from recipe ingredients)
Calories: 240
Calories From Fat: 124
Total Fat: 14.3g
Cholesterol: 1.5mg
Sodium: 366.8mg
Potassium: 149.9mg
Carbohydrates: 26.5g
Fiber: 1.4g
Sugar: 15g
Protein: 2.7g

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