1 1/3 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. sugar
1/3 c. salad oil
1/3 c. milk
2/3 c. drained crushed pineapple
1/4 c. apricot jam
2 tbsp. chopped nuts

Sift together flour, baking powder, salt and sugar into a mixing bowl. Make a well in the center and add the oil, milk and pineapple. Mix until flour is moistened. Drop batter into 12 greased muffin cups. Fill only half full. Combine the jam and nuts together; place a teaspoon full on top of muffin. Bake at 400 degrees for 20 to 25 minutes. Remove from pan immediately and serve hot.