Total Time
20mins
Prep 5 mins
Cook 15 mins

Made with bisquick

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Grease a 12-cup muffin pan.
  2. Fit the steel knife blade into the work bowl. Process the pecans until.
  3. chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups.
  4. Put 2 teaspoons melted margarine in each cup.
  5. With the steel knife blade still attached, process apricots until.
  6. chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk.
  7. Process until batter is well mixed, 10-15 seconds, stopping machine once to.
  8. scrape down sides of bowl with rubber spatula. Pieces of apricots should still.
  9. be visible.
  10. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted.
  11. in center of a muffin comes out clean, about 15 minutes. Do not push pick all.
  12. the way to bottom. Remove from oven and invert muffin pan on a serving plate.
  13. DO NOT remove pan; let stand 10 minutes so pecans and margarine will drop down.
  14. onto muffins.

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