Biscuit Fruit Filled Muffins

nonstick cooking spray
3/4 C. all-purpose or unbleached flour
1/2 C. firmly packed brown sugar
1 t. cinnamon
1/2 C. butter or margarine
1/2 C. nuts, optional
17.3 oz. canned dough for flaky biscuits
21 oz. canned apple, blueberry or cherry pie filling
1-1 1/2 C. whipping cream
cinnamon-sugar

Heat oven to 350�F.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter or margarine until mixture resembles coarse crumbs. Stir in chopped nuts, if using.

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round into ungreased 2 3/4 x 1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)

Bake 15-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.

In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar.

Makes 16 servings.