Whisk together cream cheese and preserves in a small bowl; set aside. Combine next 6 ingredients in a medium bowl. Make a well in center of flour mixture and set aside. Whisk remaining ingredients in a large bowl; mix well. Add to flour mixture, stirring just until moistened. Spoon batter into 12 muffin cups sprayed with non-stick vegetable spray, filling 1/3 full. Top each with about one teaspoon cream cheese mixture; divide remaining batter evenly over top. Bake at 375 degrees for 25 minutes, or until muffins spring back when touched lightly in center. Immediately remove muffins from pans; cool on a wire rack.
Tip: Be on the lookout at flea markets and antique shops for vintage tin bread boxes. Filled with strawberry plants, they're a mini garden patch!
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