Apricot-Praline Muffins
Submitted by bonnylee
Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese clever muffins bake upside-down with chopped pecans and melted margarine in the bottom of each cup.
The batter itself is loaded with dried apricots, brown sugar, and cinnamon, mixed with biscuit mix and milk for easy preparation.
After baking, you invert the whole pan onto a serving plate and let it sit for 10 minutes so the pecan-margarine mixture drips down onto the muffins like praline topping.
Pro Tips
- Use a food processor to chop pecans and apricots quickly and evenly
- Don’t remove the pan after inverting; let it sit for the full 10 minutes
- Serve warm while the praline topping is still gooey and melted
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Grease a 12-cup muffin pan.
- Fit the steel knife blade into the work bowl. Process the pecans until chopped into ⅛ inch pieces.
Distribute chopped pecans evenly in muffin cups.
Put 2 teaspoons melted margarine in each cup.
- With the steel knife blade still attached, process apricots until chopped into ¼ inch pieces.
Add brown sugar, cinnamon, biscuit mix and milk.
Process until batter is well mixed, 10 to 15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula.
Pieces of apricots should still be visible.
- Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted in center of a muffin comes out clean, about 15 minutes.
Do not push pick all the way to bottom.
Remove from oven and invert muffin pan on a serving plate.
DO NOT remove pan; let stand 10 minutes so pecans and margarine will drop down onto muffins.
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