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Breakfast Blossoms



  • 1 (12 ounce) can buttermilk biscuits (10 count)
  • 3/4 cup raspberry or strawberry preserves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Grease 10 cups in a muffin tin.
  2. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.
  3. Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup.
  4. Bake in a preheated 375 degrees F oven for 10 to 12 minutes or until lightly browned.
  5. Cool slightly and remove from pan.
  6. Serve warm.

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