I needed a clever way to use up some Strawberry Preserves that were hanging out in my fridge, and my brain told me to use the preserves to make muffins. I did a quick Google search and found this recipe. I altered it a bit, but these muffins came out delish!
Muffin Mix: 1 3/4 cups flour, 1/4 cup sugar, 3/4 teaspoon salt, 2 teaspoons baking powder, 2 eggs, 1/4 cup butter, 3/4 cup Strawberry Preserves, 3/4 cup milk
Frosting: 1/3 cup Strawberry Preserves, 1 tablespoon butter, 2 cups powdered sugar
In the first bowl: combine 1 3/4 cups flour, 1/4 cup sugar, 3/4 teaspoon salt, and 2 teaspoons baking powder.
In the second bowl: beat 2 eggs. Then add 1/4 cup softened butter, 3/4 cup Strawberry Preserves, and 3/4 up milk. Whisk together well.
Add the ingredients from bowl one to bowl two. Whisk everything together well.
Fill the muffin cups 2/3 full of muffin mix. Bake at 400 degrees for 20 minutes.
While the muffins are baking, make the frosting. Mix together 1/3 cup Strawberry Preserves, 1 tablespoon butter, and 2 cups powdered sugar.
Once the muffins have cooled off, frost them. Then eat them. YUM.