Grease 12-cup muffin tin with Baker's Joy or Pam for Baking with Flour and set aside.
Combine the flour, sugar, baking powder, salt, and the nutmeg (or cinnamon) in a bowl.
Cut in the shortening with a pastry blender until you see small pieces of shortening, not large lumps.
Mix in the milk and the egg, but only until combined. DO NOT keep mixing the heck out of it.
Spoon an even amount into each muffin tin, add in 1 teaspoon of raspberry jam, then top with the rest of the muffin batter. Use a knife to swirl it a little.
Sprinkle with chopped nuts or do like I did, and top it with turbinado sugar. Or, you can use the icing recipe below and THEN top the iced muffins with the sugar to make it extra lovely.
Bake 400* for 18-25 minutes or until the top springs back when touched lightly in the center.
When completely cooled, store in a covered container. Since they are best warm, only frost the muffins you need, for easier (and less messy) reheating.