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Apricot Muffins

1 2/3 cup flour
2 tsp. baking powder
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs
1/4 cup melted butter
1/2 cup milk
1/2 cup apricot jam
1/2 cup chopped nuts (optional)

Preheat oven to 400 degrees F.

In a large bowl combine flour, baking powder, sugar, cinnamon and salt. In a medium bowl beat together the eggs, then beat in the melted butter and milk. Add the wet ingredients to the dry ingredients, stirring just until the dry ingredients are moistend. Do not over mix.

Spoon the batter into 12 greased muffin cups. Top each with 1 teaspoon of jam and 1 teaspoon of chopped nuts. Bake for 20 - 23 minutes or until golden brown and toothpick inserted into center comes out clean.

Move pan to rack to cool for 5 minutes, then remove muffins from pan and let cool on rack. Serve warm or cool completely before storing.

 

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