Muffins Ii

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese
• 2/3 cup confectioners' sugar
• 1/4 cup strawberry preserves
• 1/2 cup dry biscuit mix
• 2 tablespoons white sugar
• 2 tablespoons cold butter
• 2 cups dry biscuit mix
• 3/4 cup white sugar
• 2/3 cup milk
• 1 egg
• 1/3 cup butter, melted
• 1/4 cup chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• cream together the cream cheese and confectioners' sugar in a bowl.
• shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
• place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
• place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
• cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
• preheat an oven to 375 degrees f (190 degrees c).
• line 6 extra large muffin cups with paper liners.
• whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
• fill each prepared muffin cup half full of batter. reserve remaining batter.
• divide the cold strawberry preserves evenly over the batter.
• cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
• top each muffin cup with remaining batter.
• sprinkle muffins with the crumb mixture and chopped pecans.
• bake in the preheated oven until golden brown, about 25 minutes.