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