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.
- 395.10 ml all-purpose flour (if using self-rising, omit salt and baking powder) or 395.10 ml self-rising flour (if using self-rising, omit salt and baking powder)
- 9.85 ml baking powder
- 2.46 ml salt
- 118.29 ml sugar
- 0.59 ml cinnamon or 0.59 ml nutmeg
- 78.07 ml shortening (I prefer Crisco)
- 177.44 ml milk
- 1 egg
- apricot jam (or your choice)
- chopped nuts, if desired
Directions See How It's Made
- Preheat oven to 400 degrees.
- 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.
- Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
- Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
- Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
- Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.