Pecan Muffins

• 1 3/4 cups sifted all purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup peach preserves
• 1 egg
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans, toasted

1. Position rack in center of oven and preheat to 400F.
2. Line 10 muffin cups with muffin papers.
3. Sift first 5 ingredients into large bowl.
4. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl.
5. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not overmix.
6. Divide batter among muffin cups.
7. Bake until tester inserted into center of muffins comes out clean, about 20 minutes.
8. Cool 15 minutes before serving.

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

Taken from www.epicurious.com/recipes/food/views/pecan-muffins-2636 (may not work)