Name: Jam-Dandy Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 1 2/3 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); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup sugar; 1/8 teaspoon cinnamon or 1/8 teaspoon nutmeg; 1/3 cup shortening (I prefer Crisco); 3/4 cup milk; 1 egg; apricot jam (or your choice); chopped nuts, if desired

7

Recipe by Redneck Epicurean

8

People talking

Join In Now Join the conversation!

Jam-Dandy Muffins created by Chef Q in Oregon

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.

Ready In:: 45mins
Yields:
Units:

8

People talking

Join In Now Join the conversation!

ingredients

1 ²⁄₃ 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)
2 teaspoons baking powder
¹⁄₂ teaspoon salt
¹⁄₂ cup sugar
¹⁄₈ teaspoon cinnamon or 1/8 teaspoon nutmeg
¹⁄₃ cup shortening (I prefer Crisco)
³⁄₄ cup milk
1 egg
apricot jam (or your choice)
chopped nuts, if desired

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Redneck Epicurean

Contributor

@Redneck Epicurean

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Kelly M.

12/18/2016

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.

Replies 1
tweak by Kelly M.

12/18/2016

We used raspberry jam

Reply
review by Chef Q in Oregon

5/6/2009

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!

Reply
photo by Chef Q in Oregon

4/3/2009

Reply
review by millho

5/25/2008

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.

Reply