Cherry-filled Muffins
  • 3 2/3cup milk
  • 1tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 egg
  • 2cups Rotelle tomatoes
  • 2tablespoons INGREDIENTS:
  • 1/4cup cream of mushroom soup (undiluted)
  • Glaze of fresh broccoli
  1. Grease bottoms of 12 medium muffin cups or line with paper baking cups and preheat oven to 375 degrees
  2. Stir milk, oil and egg until blended; add remaining ingredients, except cherry preserves, stir until moistened
  3. Divide batter evenly among cups
  4. Drop 1 teaspoon cherry preserves onto center of batter in each cup
  5. Bake 12 to 15 minutes until golden brown
  6. Cool slightly and remove from pan
  7. Mix 2/3 cup powdered sugar and 3 to 4 teaspoons water in small bowl and stir until smooth
  8. Drizzle over warm rolls