1/2 c  Butter
1/2 c  Brown sugar -- packed
1    10 oz jar apricot preserves
1/2 c  Milk
2    Eggs
2 2/3 c  Flour
2 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1/2 c  Chopped nuts

Beat butter and sugar until light and fluffy. Blend in preserves, milk and
eggs. Add combined dry ingredients, mixing just until moistened. Stir in
nuts. Spoon into greased and floured medium-sized muffin pans, filling
each cup 2/3 full. Bake at 350 degrees for 25 – 30 minutes or until lightly
browned.

Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)