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I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Tuesday, September 7, 2010

Marion Berry-Almond Creme Muffins

My children (and friends) woke up Saturday morning to these YUMMY breakfast treats! I received this recipe from the daily Pillsbury emails and made just one little change and now we have another breakfast favorite in our house!

Yummy Muffins right from the oven!

Marion Berry-Almond Creme Muffins

4 oz cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1/2 cup Slivered Almonds (we used chopped almonds)
1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
3 tablespoons Butter, melted
1/4 cup "favorite" Jelly/Preserves (we LOVE Oregon marion jelly and/or preserves; this was the change we made from the Pillsbury Blueberry preserves called for in the recipe)

Heat oven to 350; spray 8 regular-size muffin cups with non-stick spray. In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside. In medium shallow bowl, mix almonds and remaining 1/4 cup sugar. Separate dough into 8 biscuits. Separate each biscuit into 3 layers.

Look at this muffin.... we all wanted seconds
(next time we will have to make a double batch)!!!
Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.  Repeat with remaining biscuits. Sprinkle any remaining almond mixture onto tops of biscuits.

Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving. (We did not wait this long to eat and they were delicious!!)


  1. That cream cheese filling looks amazing!

  2. I saw the pic of these in your blog header and went on a hunt for the recipe by browsing your recipe index and surprisingly found them after only one wrong click. These looked so yumtastic I just had to find the recipe! lol. I love this idea and hope to try it soon-thanks!


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