1 3/4 Cups 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 or apricot preserves
1 Teaspoon vanilla
2/3 Cup chopped pecans, toasted
Preheat oven to 400’F. Line muffin cups with muffin paper. Sift first 5 ingredients into a large bowl. Whisk sour cream, preserves, eggs and vanilla to blend in medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined. Do not over mix. Divide batter among muffin cups. Bake until tester inserted in center comes out clean. About 20 minutes. Cool 15 minutes before serving.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!