|Yummy Muffins right from the oven!|
Marion Berry-Almond Creme Muffins
from Pillsbury Bake-Off
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)!!!