Pecan Muffins

• 1 34 cups sifted all-purpose flour
• 12 cup sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 cup low-fat sour cream
• 12 cup all-fruit preserves (no sugar added)
• 1 egg
• 1 teaspoon vanilla extract
• 23 cup chopped pecans, toasted

1. Preheat oven to 400F.
2. Line 10 muffin cups.
3. Sift first 5 ingredients into large bowl.
4. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl.
5. Add wet ingredients and pecans to flour mixture and stir just until combined; do not overmix.
6. Divide batter among muffin cups.
7. Bake for about 20 minutes, or until toothpick test done.
8. Cool 15 minutes before serving.

flour, sugar, baking powder, baking soda, salt, lowfat sour cream, allfruit preserves, egg, vanilla, pecans

Taken from www.food.com/recipe/pecan-muffins-77003 (may not work)