Leah, here's yet another one!!This one is one of
my favorites.It came from the White Lily Flour website.
They have some good recipes there.
( you can use other self-rising flour for this,works
fine)

Double Strawberry Pecan Muffins
2 cups self-rising flour ( White Lily Self-Rising)
1/4 cup sugar
2 large eggs
1/4 cup butter or margarine, melted
1/2 cup strawberry yogurt ( I use about 2 oz. more)**
1/2 tsp. vanilla extract
3/4 cup chopped pecans, divided
3/4 cup strawberry preserves
1 1/2 tsp. sugar

Preheat oven to 375°F ( convection ovens=355°F).
Grease or line with paper cups 12 regular size or 6 Texas size muffin tins.
In a large bowl, combine flour and 1/4 cup sugar.
In another bowl, combine the eggs,yogurt,and vanilla ;
blend well. Add egg/yogurt mixture all at once to
flour/sugar mixture. Stir just until moistened.Batter
may be somewhat stiff.Stir in 1/2 cup of pecans and
strawberry preserves.Spoon batter into prepared tins,
dividing evenly.
Sprinkle tops of muffins evenly with the 1 1/2 tsp.
sugar and remaining chopped pecans.
Bake muffins in preheated oven for 20-22 minutes,
( convection oven = 355°F. for 15-17 minutes),
or until tops are golden brown and centers test done.
Cool for several minutes, then remove from pans to a
wire rack to cool completely.
*** I added about 2 oz. more of the yogurt as the
batter was too stiff and the muffins came out too dry.
experiment with the yogurt amounts, but remember the
preserves will also add moisture.
Enjoy!! this is a best seller!! Sharon