| Double Strawberry Pecan Muffins | | | | | | |
| | | | | | | | | | |
| 2 cups self-Rising flour | | 1/2 tsp vanilla | | | | | |
| 1/4 cup sugar | | | 3/4 cup chopped pecans, divided | | | |
| 2 eggs | | | | 3/4 cup strawberry preserves | | | |
| 1/4 cup butter, melted | | 1 1/2 tsp sugar | | | | | |
| 1/2 cup strawberry yogurt | | | | | | | | |
| | | | | | | | | | |
| Preheat oven to 375 F. Grease 12 regular size or 6 jumbo size muffin tins. In a large bowl, combine the flour |
| and sugar, mix well. Combine eggs, butter, yogurt and vanilla; blend well using a whisk. Add egg mixture to |
| flour in large bowl, stirring just until moistened. Gently fold in 1/2 cup pecans and the strawberry preserves. |
| Spoon batter into prepared tins. Sprinkle tops evenly with remaining pecans and sugar. Bake for 20-25 |
| minutes or until golden brown. |
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