1 box yellow or chocolate cake mix
2 eggs
2 c. dairy sour cream
1/3 c. apricot or strawberry preserves

Preheat oven to 350 degrees and line 24 muffin cups with paper liners. In large bowl, combine cake mix, sour cream, and eggs. With large spoon (not mixer), stir until well blended. Set aside 1 1/2 cups batter. Spoon batter into muffin cups, filling halfway. Use back of spoon to make small indention in the batter. Fill with 1/2 teaspoon preserves. Use remaining batter to cover evenly - cups should be 3/4 full. Bake 20-25 minutes or until tops spring back when touched. Cool 1-2 minutes before removing from pan.