1. Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups. 2. In a large bowl, combine cake mix, sour cream and eggs. 3. Stir by hand until well blended. 4. Reserve 1 1/2 cups batter. 5. Fill baking cups 1/2 full with remaining batter. 6. Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves. 7. Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full. 8. Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center. 9. Cool 3 to 5 minutes, then remove from pan. 10. When cooled completely, store up to a week covered in the refrigerator. 11. High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes. 12. Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination. ---------------------------------------------------------------------------
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