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Breakfast Blossoms


1, 12 ounces, can buttermilk biscuits
3/4 cup raspberry or strawberry preserves
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg


1. Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves.
2. 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. Serve warm.

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