Breakfast Blossoms

3/4 cup raspberry or strawberry preserves

1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

10 cups in a muffin tin. 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.

1 tablespoon of mixture into center of each muffin cup. Bake in a preheated

375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.

Serve warm.