Jam-Dandy Muffins - cooking recipe

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

Preparation

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.