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Oven to 400 degrees (if using a dark metal muffin pan reduce heat to 375 degrees). Lightly mist 12 cup muffin pan with Pam. Sift dry (first 6) ingredients together into large mixing bowl. Mix in pecans. Combine eggs, olive oil, buttermilk and melted butter in a bowl and blend until smooth. Add liquid ingredients to flour mixture and gently fold together until just combined. Some flour will still be visible. Add 1/3 c preserves to the batter, swirling gently with spatula (4-5 times) to create a marble effect. Fill each muffin cup half full with batter. Place one piece of brie then 2 t of the preserves into the center of each muffin. Do not press cheese into the batter. Top with remaining batter, divided equally. Bake on middle rack for 15-18 minutes befoer removing muffins from pan. Store in airtight container.
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