Pecan Muffins

Yummy and moist muffins. Not too sweet. I love the crunchiness! Preserves suggestion: peach/apricot works well.

• Ready In: 30 mins
• Yields: 10 muffins

Ingredients

• 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 low-fat sour cream
• 1⁄2 cup  all-fruit  preserves (no sugar added)
• 1  egg
• 1  teaspoon vanilla extract
• 2⁄3 cup  chopped pecans, toasted

Directions

1. Preheat oven to 400°F.
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.