1 C. lard or shortening
2 C. sugar
2 eggs
2 t. vanilla
3 1/2 C. flour
5 t. baking powder
1 t. salt
1 1/2 C. milk
In a bowl, cream lard and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 36 paper lined muffin cups 1/2 full. Spoon 1 t. strawberry or grape jelly in the center of each. Jelly should be firm, not watery. While baking batter will puff up and cover the jelly. Bake at 375 for 15 – 20 minutes. Use toothpick test. Cool. Frost if desired.