3 eggs, separated
1 tbsp. water
1 c. butter
1 c. sugar
3 c. flour
1/2 tsp. salt
1 tsp. each soda, nutmeg, and cinnamon
1 c. sour milk
1 c. strawberry jam

Beat egg whites until stiff. Add water to yolks and beat until thick. Cream butter and sugar until fluffy, then beat in egg yolks. Sift together flour, salt, soda, and spices; add alternately to creamed mixture with sour milk (1 1/3 tablespoons vinegar plus milk to equal 1 cup). Add jam and fold in egg whites. These may be baked immediately or stored in refrigerator in covered plastic container for several weeks. Bake muffins in 400 degree oven for 12 to 15 minutes. Makes 2 1/2 dozen - fill about 2/3 full.