Raspberry Pecan Muffins

Makes 12 medium size or 6 large muffins


2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
¼ cup half and half
1/3 cup vegetable oil
1 egg
1 Jar Raspberry Preserves or Jam
1/4 cup chopped Pecans


1. Heat oven to 400 degrees F. Grease bottoms only of muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add in the chopped pecans to all the dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Place 1 TBS of preserves or jam on each muffin before baking; press into batter and swirl around  a little to blend. Sprinkle with a few more chopped nuts and a little sugar.

4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.