Orange Pecan Muffins
- 1 (3-ounce) package cream cheese, softened
- 3/4 cup sugar
- 1 large egg
- 3 cups biscuit mix
- 1 1/4 cups orange juice
- 1/2 cup chopped pecans, toasted
- 1 teaspoon grated orange rind
Preheat oven to 375 degrees F. Coat muffin tins with cooking spray.
In a large bowl with an electric beater on medium speed, beat cream cheese until fluffy; gradually add sugar, beating well. Add egg, beating until blended.
Add biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon batter into prepared muffin tins, filling two-thirds full.
Bake 22 minutes or until golden. Remove from tins immediately, and cool on wire racks.