INGREDIENTS:

2 eggs

1 tsp lemon zest (from about 1/2 lemon)

1/2 cup sugar

1/4 cup vegetable oil

1/3 cup water

2 cups flour, sifted

1 tsp Baking Powder

1 jar sour cherry jam (or jam of your choice)

1/4 cup chopped pecans, for topping

​

DIRECTIONS:

​

In a bowl, add eggs, lemon zest and sugar. 

​

Beat with hand mixer for 2 minutes on high.

​

Add oil and water.

​

Continue beating until well blended.

​

Add the flour and baking powder.

​

Beat on low until all flour is absorbed.

​

Line a 12 muffin pan with liners.

​

Fill each one about 3/4 full.

​

Add one teaspoon of your favorite jam in the top center.

​

Sprinkle chopped pecans over entire top.

​

Bake at 375 for 25 minutes.