Apricot Angel Muffins

Apricot Angel Muffins are an easy way to make your morning special. They are the perfect accompaniment to cafe au lait.

Apricot Angel Muffins

1 stick butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 cup apricot preserves
2 TBS sour cream
2 cups self rising flour
1 tsp cinnamon

Cream together the butter and sugar with an electric mixer. Add egg, vanilla, preserves, and sour cream. Mix on medium speed until well incorporated. Add flour and cinnamon all at once, folding it into the batter with rubber spatula. Spoon into well greased muffin tin. Bake 350 for 16-18 minutes. Let muffins cool in the tin 5 minutes. Wiggle the muffins around to loosen the sides from the tin. Turn the tin upside down and wiggle a little more to gently release the muffins. They should be light and fluffy with a creamy pale color.
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