Recipe - Apricot-Raisin Bars

One half cup Pecan halves chopped
One half cup Margarine melted
One half cup Dried apricots
One half cup Packed brown sugar
1 teaspoon Ground cinnamon
2 cup Biscuit mix
2/3 cup Milk

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

1. Fit the steel knife blade into the work bowl. Process the pecans until
chopped into 1/8inch 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 1/4inch pieces.
Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is
well mixed, 1015 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.

Yield: 12 muffins.

Recipe By : Jo Anne Merrill

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip