Preheat oven to 350?F. Stir together flour, sugar, baking powder, baking soda and nutmeg in large bowl. Stir together milk, butter, eggs, and lemon peel, lemon juice. Add to flour mixture; stir just until batter is moistened. Do not over mix (batter will be lumpy). Fill 12 paper-lined muffin cups one-third full of batter. Drop heaping 1/2 tsp. jam into center of each muffin. Top with remaining batter so muffin cups are two-thirds full. Bake 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.