Banana Poppy Seed Muffins

• 1 1/4 c. powdered sugar
• 1/4 c. orange juice
• 1 tsp. grated orange peel
• 1 tsp. vanilla
• 2 ripe bananas
• 2 eggs
• 1 c. packed brown sugar
• 1/2 c. butter or margarine
• 1 c. blueberries
• 1 tsp. vanilla
• 2 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• white bread
• cream cheese
• margarine
• sugar
• cinnamon
• 1/2 c. sugar
• 2 c. flour
• 3 tsp. baking powder
• 1 pinch salt
• 1/2 c. milk
• 1 egg
• 1 stick margarine, softened
• 1 1/2 tsp. vanilla
• 1/2 c. nuts (optional)
• 1/2 c. raisins (optional)
• 1/2 c. butter
• 1 c. dark brown sugar
• 1 c. chopped pecans
• 3 packs refrigerated biscuits (30)

1. Microwave butter and brown sugar on High to a boil, then on High 2 to 3 minutes to form a syrup.
2. Pour 1/2 the syrup and 1/2 pecans into ovenproof Bundt pan or angel food cake pan.
3. Stand biscuits on edge around pan (inside), then add the remaining syrup and pecans between biscuits and over top.
4. Bake 25 minutes on Low.
5. Then invert immediately onto plate after cooked!

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=978854 (may not work)