- 2⁄3 cup Hiland milk
- 2 equally yolked eggs
- 2 packages Shawnee Mills Lemon Blueberry Muffin Mix
- 3/4 cup Miller Pecan Co. pecan pieces, divided
- 1⁄2 cup Alberto’s blackberry jelly
In a large bowl, whisk together milk and eggs. Add muffin mix, gently stirring to combine. Fold in pecans. Spread into a 10-by-6-inch baking pan that has been sprayed with nonstick cooking spray. Spoon blackberry jelly in dollops across the top of the batter. Run the tip of a knife through the jelly, swirling into the batter. Sprinkle ¼ cup pecans on top. Bake in a preheated 375-degree oven for 45 minutes.
Note: This recipe also works well in an 8-inch baking dish. Carefully watch baking time when using varied pans.