Taken from an old cookbook I picked up at a flea market, these are light, fluffy, and totally comforting on a cold winter's morning. The jam called for is apricot, but I didn't have any of that, nor do I like apricots. Sugar-free cherry jam from a local Amish lady was my choice of filling. It was so deeelish! The muffins were so light and the jam was total decadence! I can't wait until I try the blueberry jam.

Ingredients

cups all-purpose flour (if using self-rising, omit salt and baking powder) or 1 2/3 cups self-rising flour (if using self-rising, omit salt and baking powder)↗1 2⁄3
teaspoons baking powder↗2
teaspoon salt↗1⁄2
cup sugar↗1⁄2
teaspoon cinnamon or 1/8 teaspoon nutmeg↗1⁄8
cup shortening (I prefer Crisco)↗1⁄3
cup milk↗3⁄4
egg↗1
apricot jam (or your choice)↗
chopped nuts, if desired

Step-by-step instructions

1
Preheat oven to 400 degrees.
2
In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
3
Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
4
Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
5
Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
6
Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

Source: food.com

Original recipe ↗

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