Breakfast Blossoms

Ingredients

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

Instructions

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.