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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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:
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:
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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