Fruit Filled Muffins

With the cooler weather upon us, I have become a Martha Stewart "wanna-be". I am becoming very domestic. I have the overwhelming urge to nest and cook and bake. (My husband is in heaven!) :) I think I just love the smell of something in the oven. Using some of the newest products on sale this month, from Longaberger shown above, I am baking some wonderful fruit filled muffins today. I thought I would share the recipe with you so you can try it as well.

DELISH! As Rachel Ray would say...

Fruit filled muffins:

3/4 C. all purpose flour

1/2 C. packed brown sugar

1 t. cinnamon

1/2 C. unsalted butter cold and cut into cubes

1 tube (17 oz) canned flaky biscuit dough (6 biscuits)

nonstick cooking spray

1 can (21 oz) of apple, blueberry or cherry pie filling

1-1 1/2 C. whipping cream

Cinnamon/sugar blend for garnish

Pre-heat oven to 350

In the Longaberger Batter Bowl or med. bowl, combine flour, brown sugar and cinnamon. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Separate dough into 6 biscuits. Split each biscuit in 1/2 to make 12 rounds. With floured fingers flatten each to make 4" round. Press each buscuit round into a Longaberger Muffin Pan sprayed with non-stick spray. Top each biscuit with 2 T. of pie filling, and sprinkle each with about 2 T. of flour mixture (cups will be full). Place Muffin Pan on a sheet pan.

Bake 15-22 minutes or until golden brown. Cool 5 minutes. Remove muffins from pan and place on a wire rack to cool another 5 minutes.

In small bowl, beat whipping cream until stiff peaks form. Top each muffin with whipped cream and garnish with cinnamon/sugar blend. YUM!!!