1 (12 ounce) can buttermilk biscuits (10 count)
3/4 cup raspberry or strawberry preserves
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.

Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.

Serve warm.