Directions:
- Heat oven to 350°F.
- Line 24 muffin cups with paper baking cups.
- In a large bowl, combine cake mix, sour cream and eggs.
- Stir with a spoon until well blended.
- Reserve 1 1/2 cups batter.
- Fill paper-lined muffin cups 1/2 full with remaining batter.
- Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
- Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
- (Muffin cups should be 3/4 full).
- Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
- Cool 1 minute; remove from pan.
- Cool completely.
- Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.8 Kcal (376 kJ) | ||
| Calories from fat | 49.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 8% | |
|---|---|---|---|
| Cholesterol | 40.7mg | 14% | |
| Sodium | 39.83mg | 2% | |
| Potassium | 91.39mg | 2% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 164.4 Kcal (688 kJ) | ||
| Calories from fat | 90.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 8% | |
|---|---|---|---|
| Cholesterol | 74.5mg | 14% | |
| Sodium | 72.91mg | 2% | |
| Potassium | 167.3mg | 2% | |
| Total Carbs | 14.08g | 3% | |
| Sugars | 6.44g | 14% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 4.84g | 5% | |
| Vitamin C | 7.9mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 106.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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