1 3/4 c. unsifted flour
1/4 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
2 eggs
3/4 c. milk
1/4 c. butter, melted
1/2 c. chopped nuts
3/4 c. blackberry or strawberry preserves

Preheat oven to 400 degrees. In small bowl, combine flour, sugar, baking powder, cinnamon and salt. In medium bowl, beat eggs; stir in milk and butter. Add dry ingredients; stir only until moistened (batter will be slightly lumpy). Stir in nuts. Fill paper-lined 2 1/2 inch muffin cups 1/3 full; drop 2 level teaspoons preserves into center of each. Add remaining batter to fill cups 2/3 full. Bake 20 minutes or until golden brown. Remove from pans; serve warm. Makes about 12 muffins.