Cherry Blossom Muffins

1/4 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. nutmeg
1 tbsp. butter or margarine
1 egg
2/3 c. orange juice
2 tbsp. sugar
2 tbsp. cooking oil
2 c. biscuit mix
1/2 c. pecans, chopped
1/2 c. cherry preserves

In a small mixing bowl, stir together the 1/4 cup sugar, flour, and nutmeg. Cut in butter or margarine until mixture is crumbly. Set aside. In a bowl, combine egg, orange juice, the 2 tablespoons sugar, and cooking oil. Add biscuit mix, beat vigorously for 30 seconds. Stir in pecans. Fill greased muffin cups 1/3 full with batter. Top each with 2 teaspoons cherry preserves. Cover with remaining batter until 2/3 full. Sprinkle with nutmeg mixture. Bake in 400 degree oven 20 to 25 minutes. Makes 12.

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