Jam-betweens

This recipe came from the Kansan`s Silver Spoon cookbook of 1967

Jam-Betweens
Mrs. C. R. Mallison

2 1/4 cup flour
3 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon nutmeg
1 egg
1/2 teaspoon lemon extract
1/2 cup butter or shortening, melted ( I used margarine)
1 cup milk
1 cup seedless Black Raspberry preserves ( I used Candy Apple Jelly)
1/3 cup sugar
2 teaspoons cinnamon
Blend flour, baking powder, salt, sugar and nutmeg. Add egg, lemon extract, butter and milk. Beat only until blended. Line muffin tins with paper baking cups. Place 1 Tablespoons (heaping) batter in cups. Put 1 teaspoon of preserves in center of batter. Cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon of sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees. Makes 18.



This recipe is very good.