Instructions: Cream together shortening and sugar. Add egg and milk. Beat until blended.

Stir in flour, baking powder and salt.

Divide batter in half. Spoon equal portions into 12 muffin cups. Top with 1 tsp. raspberry jam. Spoon remaining batter equally over top of jam. Sprinkle sugar on top of muffins (dont be too skimpy-it makes a nice crispy topping).

Bake at 350F for 35 minutes or until golden. Let cool in pan 5 minutes before removing.

Makes 12 muffins.

NOTES : These muffins are delicious! I always double the recipe, individually wrap them and keep in the freezer. On my way out the door to work I grab one to have with my mid-morning coffee.

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