fruit filled muffins
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When I sold Longaberger, we had a group that we could share selling tips and recipe ideas. This was one from that group. I liked it because I use pie filling in GS camp for many things. I personally like my muffins with blackberry pie filling, although apple or caramel apple is my next choice!
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yield
12 serving(s)
method
Bake
Ingredients For fruit filled muffins
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3/4 cflour
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1/2 cbrown sugar, firmly packed
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1 tspcinnamon
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pam
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17 ozcan flaky refrigerator biscuits (you need 6)
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1- 1 1/2 cwhipping cream
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1/2 cunsalted butter (1 stick), cold, cut into cubes
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21 ozcan apple, blueberry, or cherry pie filling
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cinnamon sugar mixture for garnish
How To Make fruit filled muffins
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1Oven to 350 degrees. In med bowl, combine flour, brown sugar and cinnamon. Cut in butter with pasty blender or fork until it resembles coarse crumbs. Separate biscuits, split each in half so you have 12 rounds. Flour hands, and flatten each to 4" round. Spray muffin tins with Pam, and press each biscuit into one cup of the muffin pan. Top each with about 2 T of the pie filling and sprinkle each with about 2 T of the flour mixture. The cups will be FULL. Place muffin pan on cookie sheet. Bake 15-22 min or until golden. Cool 5 min. Remove from pan and cool on wire rack an additional 5 min.
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2In small bowl, beat whipping cream until stiff peaks form. Top each muffin with whipped cream. Sprinkle each muffin with cinnamon sugar mixture.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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