Ingredients
-
1 2/3
-
2
-
1/2
-
1/2
-
1/8
-
1/3
-
3/4
-
1
-
-
-
-
-
-
-
Directions
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 , 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 , We used raspberry jam
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Steps
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1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
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
Done
|
Add Milk and Egg; Mix Just Until Thoroughly Blended. There Will Probably Be Lumps. |
|
4
Done
|
Spoon Into a Greased Muffin Tin or Paper Liners. Place 1 Teaspoon of Jam on Top of Each Muffin, Pressing Into Batter Slightly. |
|
5
Done
|
Sprinkle With the Chopped Nuts. Bake For 20-25 Minutes or Until the Tops Spring Back When Touched Lightly. |
|
6
Done
|
Serve Warm. These Can Also Be Drizzled With Powdered Sugar Glaze For Added Sweetness. |
