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1
Preheat oven at 350oF.
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2
Take muffin tray and line each muffin cup location with Reynolds Wrap Foil.
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3
Alternatively, I sometimes use Reynolds Baking cups for ease.
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4
Separate biscuit dough and slice each biscuit round in half with a sharp knife.
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5
Place 1 biscuit dough in each muffin cup.
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6
Press dough in bottom and sides.
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7
In a bowl, add cream cheese, egg, sugar, honey and nutmeg.
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8
Beat until well mixed.
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9
Cut pears into 1/4 inch chunks and fold it into cream cheese mixture.
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10
Spoon in the cream cheese mixture into each muffin cup filling each cup about half way up.
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11
Save any left-over cream cheese mixture for the next batch.
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12
Cut peaches into 1/4 inch chunks.
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13
Finely chop lavender.
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14
In a bowl, mix peaches and lavender.
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15
Spoon in peach mixture into each muffin cup.
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16
Finely chop walnuts and sprinkle walnuts on each muffin cup.
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17
Cover muffin tray with Reynolds Wrap Foil.
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18
Bake for 15 minutes.
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19
Remove foil tent and save foil for later use.
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20
Continue baking for 20 minutes or until biscuits are golden brown.
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21
Cool.
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22
Carefully remove each cooled foiled biscuit from the tray and peel away bottom foil.
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23
Place biscuits on the Reynolds Wrap Foil cover you saved.
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24
In a glass bowl, combine chocolate and shortening.
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25
Microwave on high in 30 second increments, stirring after each increment until chocolate is melted.
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26
Dip a fork into the chocolate mixture and drizzle chocolate on cooled biscuits.
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27
Enjoy!
