Apricot Praline Muffins
http://www.washingtongourmet.com
Makes 12 servings

1/2 cup pecan halves -- chopped
1/2 cup margarine -- melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk
1 teaspoon ground ginger

Preheat oven to 425 degrees. Grease a 12-cup muffin pan.

1. Fit the steel knife blade into the work bowl. Process the pecans until chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup.

2. With the steel knife blade still attached, process apricots until chopped into 1/4-inch pieces. Add brown sugar, cinnamon, ginger, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible.

3. 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.