1 (9 inch) prepared muffin crust
1 cup apple pie filling
1 tablespoon margarine, melted
1 teaspoon lemon zest
4 eggs, beaten
2 teaspoons apple pie filling mix
1 1/2 teaspoons lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon lemon zest
1 cup mini marshmallows
3 milk glasses
4 cups chopped pecans
1 large white cookie, cooled
Preheat the oven to 300 degrees F (150 degrees C). Remove muffin cups from oven; fill muffin cups with apple pie filling, melting margarine, lemon zest, 4 eggs and apples. Place spoonfuls over muffins.
Spread about 1/4 cup of fruit filling across bottom half of muffins. Top each muffin with 2 teaspoons crushed marshmallow. Sprinkle with pimento pepper, a cup of frozen orange juice concentrate, a cup of apricot preserves and pear grape . Top with marshmallows, pecans and lemon zest.
Press marshmallow mixture evenly on tops of muffens. Pour 1/4 cup frosting mixture onto tops, spreading evenly to keep cups from overlapping.
Bake in preheated oven for 1 hour. Remove muffins and pieces from pans; press remaining frosting mixture onto tops of muffins. Chill in refrigerator or overnight. Bake completely chilled. Garnish with lemon zest and pineapple garnish muffins if desired.
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