Orange Blossom Muffins

2 tablespoons plus 1/4 cup sugar, divided
4-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter or stick margarine
2 cups biscuit/baking mix
1 egg
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons canola oil
1/4 cup chopped pecans

In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping.

Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.

Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.