In a large bowl, combine flour with sugars, soda, and salt, mixing well. In another bowl, beat together the eggs, and sour cream, preserves, and oil. Add to dry ingredients, mixing only until moistened. Fill 12 greased or paper-lined muffin cups about ⅔ full. Bake at 400º for 20 to 25 minutes, until done. Immediately remove muffins from pan. Serve warm with butter, if desired. Makes 12 muffins.
This article and recipe by Edie Low first appeared in the June 1994 issue of Our State magazine.
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