Makes 16 servings
1 can large-size refrigerator biscuits
1 cup canned blueberry pie filling
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 teaspoon ground cinnamon mixed
with 1/4 cup sugar
Preheat oven to 375 degrees.
Spray a 12-cup muffin tin with nonstick cooking spray. Divide each biscuit in half. Press half biscuit in bottom of each muffin cup, covering bottom completely. In a small bowl, combine blueberry pie filling, nutmeg, and almond extract. Spoon 1 tablespoon of the blueberry pie filling on top of each biscuit half. Cover the top of the blueberry filling with the other half of the biscuit. Sprinkle each biscuit with a little of the cinnamon-sugar mixture.
Bake for about 15 minutes. Serve warm.
Blast off with an out-of-this-world flavor!
Batter Up Kids: Delicious Desserts
by Barbara Beery
Gibbs Smith, Publisher
75 color photographs by Marty Snortum
Recipe reprinted by permission.
More recipes and tips at Cooking with Kids
This page created September 2004
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