Jam-Betweens

Thes would be great for breakfast or maybe that afternoon snack Jam-Betweens Mrs. C. R. Mallinson 2 1/4 cup flour 3 teaspoon baking powder 1teaspoon salt 3/4 cup sugar 1/2 teaspoon nutmeg 1 egg 1/2 teaspoon lemon extract 1/2 cup butter or shortening, melted ( why not use butter here) 1 cup milk 1 cup seedless black raspberry preserves ( any jelly/jam would work) 1/3 cup sugar 2 teaspoon 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 Tablespoon ( heaping) batter in cups. Put 1 teaspoon preserve in center of batter. cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees . Makes 18.