Orange Pecan Muffins


Orange Pecan Muffins

22 Min

These easy muffins pair well with menus all year long. We love 'em for a brunch or in the springtime alongside vine-ripened tomatoes and chicken salad. No matter when you serve 'em, nobody will ever guess you used biscuit mix. Shhh! it'll be our secret!

What You'll Need

  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg
  • 3 cups biscuit mix
  • 1 1/4 cup orange juice
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon grated orange rind

What to Do

  1. Preheat oven to 375 degrees F. Coat muffin tins with cooking spray.
  2. In a large bowl with an electric beater on medium speed, beat cream cheese until fluffy; gradually add sugar, beating well. Add egg, beating until blended.
  3. Add biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon batter into prepared muffin tins, filling two-thirds full.
  4. Bake 22 minutes or until golden. Remove from tins immediately, and cool on wire racks.


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Mr. Food, can these muffins be frozen for use later (i.e. bake sale)?


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