fruit filled muffins
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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prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 3/4 cup flour
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- - pam
- 17 ounces can flaky refrigerator biscuits (you need 6)
- 1- 1 1/2 cups whipping cream
- 1/2 cup unsalted butter (1 stick), cold, cut into cubes
- 21 ounces can apple, blueberry, or cherry pie filling
- - cinnamon sugar mixture for garnish
How To Make fruit filled muffins
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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