Combine all ingredients except your preserves to mix well.
Cover the bottom of your muffin cup with the batter.
Top with a teaspoon of preserves, we use strawberry but you can use grape or any other flavor you like. You can even make 3 or 4 flavors in a batch.
Finish filling your muffin cups until they are ⅔ of the way full.
Top with another ½ tsp. of preserves.
Bake for 15-17 minutes until tops are golden brown.
These muffins freeze well, just cool completely then store in a freezer safe container or bag. Pop a frozen one in a lunchbox in the morning and it’s ready to eat by lunchtime!