1/2 cup pecan halves -- chopped

1/2 cup margarine -- melted

1/2 cup dried apricots

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

2 cups biscuit mix

2/3 cup milk

Preheat oven to 425 degrees. Grease a 12-cup muffin pan.

1. Fit the steel knife blade into the work bowl. Process the pecans until

chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. 2. With the steel knife blade still attached, process apricots until

chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible. 3. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted

in center of a muffin comes out clean, about 15 minutes. Do not push pick all the way to bottom. Remove from oven and invert muffin pan on a serving plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine will drop down onto muffins.