blueberry-almond crème muffins

How To Make blueberry-almond crème muffins

• 
  1

  Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• 2

  In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
• 3

  In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
• 4

  Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.
• 5

  Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.
• 6

  Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving.
• 7

  ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010
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