Recipe - Nutcracker Apricot Muffins

One half cup Butter
One half cup Brown sugar packed
1 10 ounce jar apricot preserves
One half cup Milk
2 Eggs
2 2/3 cup Flour
2 teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Baking soda
One half cup Chopped nuts

Beat butter and sugar until light and fluffy. Blend in preserves, milk and
eggs. Add combined dry ingredients, mixing just until moistened. Stir in
nuts. Spoon into greased and floured mediumsized muffin pans, filling
each cup 2/3 full. Bake at 350 degrees for 25 30 minutes or until lightly
browned.

Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini