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 medium-sized
muffin pans, filling each cup 2/3 full.
Bake at 350 degrees for 25 - 30 minutes or until lightly browned.
Makes about 18 muffins.
Recipe from "Rhapsody of Recipes" by Chattanooga Symphony Youth Orchestra
Calories per serving: 200
Fat per serving: 7.9g
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