Recipe: Jelly Muffins

These reminded me of my Jelly-Filled Doughnut Muffins but so much easier so I'll have to give them a try.  Once my camera is fixed, I'll post updates and photos of all these vintage recipes.


This recipe comes from the book "Better Homes and Gardens Junior Cook Book" printed in 1976.  Like all recipes from this era it has shortening, but I would replace it with real butter.  Why did they use shortening in so many recipes back then anyway?

JELLY MUFFINS
from "Better Homes and Gardens Junior Cook Book"

Shortening (or butter)
1 3/4 cups sifted all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
3//4 teaspoon salt
1/2 cup shortening (or butter)
3/4 cup milk
Jelly

Set oven at 400 degrees.  Lightly grease muffin cups with a bit of the shortening on waxed paper, or use paper baking cups.

Measure the sifted flour in a small bowl.  Add sugar, baking powder, and salt.  Sift allof these into a large bowl.

Pur 1/3 cup shortening in small skillet; heat until it is melted.  Remove skillet from the heat. Let cool slightly.  (I would just melt a 1/3 cup butter in the microwave).

Break the egg into small bowl.  Beat with rotary egg-beater until fluffy.  Add milk.  Then, add melted shortening (or melted butter).

Make a well in the center of flour mixture.  Add all the milk mixture.  Stir only until dry ingredients are moistened.

Fill the muffin cups half full.  Drop 1 teaspoon jelly in the center of each cup.  Bake about 25 minutes.  Makes 12.


For a printable version of this recipe go here.

Enjoy!

Here's a picture of my husband's family (he's the littlest guy) from 1964.  Aren't they darling?