Streusel-Topped Orange Muffins

2 C. biscuit mix
1/4 C. sugar
1 egg, beaten
1/2 C. orange juice
2 Tbsp. vegetable oil
1/2 C. orange marmalade
1/2 C. chopped pecans
3 Tbsp. sugar
1 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Orange-Pecan Butter

Combine biscuit mix and 1/4 cup sugar; make a well in center of mixture. Combine egg, orange juice and oil; add to dry ingredients, stirring just until moistened. Gently stir in pecans and marmalade. Spoon into paper lined muffin pans, filling 2/3 full. Combine 3 tablespoons sugar, flour and spices; sprinkle 1 teaspoon over each muffin. Bake at 400 degrees for 18 to 20 minutes. Serve with Orange-Pecan Butter.

Orange-Pecan Butter:
1/2 C. butter, softened
1 Tbsp. sifted powdered sugar
1 Tbsp. orange juice
3 Tbsp. finely chopped pecans, toasted
Cream butter until light and fluffy; blend in sugar and orange juice. Stir in pecans. Cover and store in refrigerator. Yields 1/2 cup flavored butter.

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