Easter Recipes from Razzle Dazzle
Biscuit Fruit Filled Muffins Recipe "Your Source for Easter Recipes
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
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
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.