Apricot Strawberry Muffins

Ingredients

• 2 c all-purpose flour
• 12 tsp salt
• 12 c plus 2 Tbsp sugar
• 1 c apricot preserves
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 2 tsp baking powder
• 12 c unsalted butter softened
• 2 large eggs
• 12 c milk
• 1 12 c fresh strawberries cut into chunks

Directions

1. Heat oven to 375
2. Line 12 muffin cups with paper liners Stir together flour baking powder and salt set aside
3. Beat butter and 12 cup of sugar with an electric mixer until light Add eggs one at a time mixing well after each addition
4. Stop mixer and add preserves milk and vanilla
5. Mix in on low speed Mix in dry ingredients with a spoon fold in strawberries
6. Divide batter among muffin cups
7. Mix remaining 2 tablespoons of sugar with cinnamon
8. Sprinkle over muffins
9. Bake until set in center 25 to 30 minutes
10. Cool in pan for 20 minutes before removing muffins from the cups