Jam-Dandy Muffins
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.
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READY IN: 45mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 2⁄3cups 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)
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2cup sugar
- 1⁄3
- 3⁄4cup milk
- 1
- apricot jam (or your choice)
- chopped nuts, if desired
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DIRECTIONS
- 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.
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