Apricot Strawberry Muffins

• 2 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 c. plus 2 Tbsp. sugar
• 1 c. apricot preserves
• 1 tsp. pure vanilla extract
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 c. unsalted butter, softened
• 2 large eggs
• 1/2 c. milk
• 1 1/2 c. fresh strawberries, cut into chunks

1. Heat oven to 375u0b0.
2. Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside.
3. Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition.
4. Stop mixer and add preserves, milk and vanilla.
5. Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries.
6. Divide batter among muffin cups.
7. Mix remaining 2 tablespoons of sugar with cinnamon.
8. Sprinkle over muffins.
9. Bake until set in center, 25 to 30 minutes.
10. Cool in pan for 20 minutes before removing muffins from the cups.

flour, salt, sugar, apricot preserves, vanilla, cinnamon, baking powder, unsalted butter, eggs, milk, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348980 (may not work)