I recently made a hundred-year-old recipe for Oatmeal Fruit Muffins (Oatmeal Raisin Muffins). These classic muffins were delightful with the robust, warm, sweet flavor of molasses and a hint of nutmeg.
Here’s the original recipe:
When I made this recipe, I went with the option of adding an egg. The batter would be very dry if the egg was not added. I’m not sure why the recipe called for dissolving the baking soda in a little water, but modern baking soda is not typically dissolved before combining with other ingredients, so I skipped that step.
Here’s the recipe updated for modern cooks:
Oatmeal Fruit Muffins (Oatmeal Raisin Muffins)
1/3 cup molasses
1/4 butter
1/4 cup brown sugar
1 1/2 cups flour
1 teaspoon baking powder
1/4 baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup cooked oatmeal (left-over oatmeal)
1 egg, beaten
1/4 cup raisins
Preheat oven to 400° F. Put molasses and butter in a saucepan. Heat, using low heat until the butter melts. Remove from heat. Stir in the brown sugar.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir in the egg and molasses mixture. Add the raisins, and stir to combine.
Grease muffin pans (or use paper liners). Spoon batter into muffin cups; fill each cup about 3/4ths full. Place in oven. Bake 20-30 minutes or until lightly browned and the muffins spring back when lightly touched.
Wow, those sound awesome!!!
They’re yummy.
Molasses is an interesting ingredient.
Sometimes I think that molasses is an underutilized ingredient. When I was a child, I didn’t like the flavor of molasses, but the older I get, the more I appreciate its complex rich flavors.
With all that nutmeg and the molasses, I bet this tastes a lot like spice cake.
Yes, it’s similar, though I think that the molasses has a little more depth than the brown sugar that I use when I make spice cake.
I love molasses in cookies and muffins!
So do I.