Jam-Dandy Muffins

READY IN: 45mins
Recipe by Redneck Epicurean

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.

Top Review by Kelly M.

I have been searching for this recipe! It is a favorite from my childhood. A friend of my mom made them and gave us the recipe and we had this beat up old recipe card that was well used. When I moved out, I never copied it and it got lost. These muffins are so good, but we always used raspberry jam.

Ingredients Nutrition

Directions

  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.

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