1 (3 oz.) pkg. cream cheese
3 c. Bisquick
1/4 c. sugar
1 egg
3/4 c. orange juice
1/2 c. chopped pecans
1/2 c. orange marmalade

Soften cream cheese at room temperature in a bowl. Mash until soft and fluffy. Add Bisquick, sugar, egg and orange juice. Beat until well blended. Fold in pecans. Spoon into lightly greased 2 1/2 inch muffin pan cups filling only 1/2 full.

Drop 2 level teaspoons marmalade in center of each. Add remaining batter to fill each 2/3 full. Bake at 375 degrees 25-30 minutes or until top springs back when lightly touched. Remove from pan while still warm. Serve with butter and more marmalade. 12 large muffins.