This recipe makes 12 cupcake sized muffins
PREHEAT OVEN 400F MIDDLE SHELF
1 2/3 cups all purpose flour*
1/2 cup sugar (may also use just 1/4 cup sugar for healthier but paler colored muffins)
2tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon or grated nutmeg
1/3 cup cold margarine
3/4 cup milk
1 large egg
1/2 tsp vanilla extract (or almond)
chopped nuts (optional)
fruit preserves/jelly/jam of choice
* if using wholewheat flour increase baking powder to 3 tsp and milk to 1 cup
Mix flour, spice, salt and baking powder, and cut in the margarine with a pastry cutter or 2 knives.
In another bowl mix the sugar, beaten egg, extract and milk and slowly add to the margarine mix.
Mix well, until fully incorporated.
Drop into paper lined cups, fill 3/4's full.
Add 1 tsp fruit preserve, to top of muffin batter pressing into slightly with tip of spoon.
Top with chopped nuts(optional)
Place cupcake pan on a cookie sheet.
Bake 20-25 mins..until tops spring back to touch.
Remove from oven and cool slightly in pans , serve warm
Variations a streusel mix of flour, spice sugar and butter may also be used to top these little beauties, or just sprinkle the tops with more sugar before baking.
Streusel Mix:
1/4 cup sugar
1tbsp all purpose flour
1 tbsp butter or margarine softened
1/2 tsp ground cinnamon or grated nutmeg
Mix together well in a small bowl
(this can be doubled and kept in freezer, in a plastic bag or sealed container, as it has many uses in baked goods)
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