Total Time
Prep 20 mins
Cook 25 mins

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 Nutrition


  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.
Most Helpful

I used coconut milk instead of regular milk because my friend is lactose intolerant, then when I went to put the egg in I realized that I didn't have any so I used 2 Tbs. applesauce. The muffins turned out super mist and fluffy! Delicious!

Chef Q in Oregon May 06, 2009

My son is allergic to yeast, apples, oatmeal and nuts. Add to that his dislike of raisins & other dried fruit and breakfast is a challenge! I'm always looking for breakfast ideas and these muffins were a hit. I substituted butter for the shortening, and a streusel topping for the nuts.

millho May 25, 2008

These are good, but more of a buscuit or scone than a muffin. We liked them alot, but for a muffin, I think it needed to rise a bit more.

julielenore September 26, 2007