Old-Fashioned Honey Muffins

Honey Muffins in Plate

I’m a fan of muffins, so when I saw a recipe for Honey Muffins in a hundred-year-old cookbook I decided to give it a try. In addition to honey, the recipe called for graham flour. Graham flour is a coarsely ground whole wheat flour that contains the endosperm, the bran, and the wheat germ. It is traditionally considered a health food.

The Honey Muffins were not very sweet, but tasted good in a “healthy way.” They are a fairly dense muffin. They were lovely when served with jelly or jam.

Here’s the original recipe:

Recipe for Honey Muffins — Source: The New Butterick Cook Book (1924)

Graham flour is sometimes difficult to find. Whole wheat flour, preferably coarsely ground whole wheat flour, can be substituted for the graham flour.

Here’s the recipe updated for modern cooks:

Honey Muffins

Servings: approximately 18
Time: 30 minutes
Difficulty: moderate
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4 cups graham flour (whole wheat flour – preferably coarsely ground – can be substituted for the graham flour)

3 teaspoons baking powder

4 tablespoons honey

1 egg, beaten

1 teaspoon salt

2 cups milk

Preheat oven to 400° F. Sift the baking powder and graham flour into a mixing bowl.

Put the honey, egg, salt, and milk in a separate bowl; stir to combine. Then add to the flour mixture 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.

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Old-fashioned Oatmeal Fruit Muffins (Oatmeal Raisin Muffins)

Oatmeal Fruit Muffins

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:

Recipe of Oatmeal Fruit Muffins — Source: American Cookery (June/July, 1923)

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)

Servings: approximately 12 muffins
Time: 40 minutes
Difficulty: moderate
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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.

http://www.ahundredyearsago.com

Old-fashioned Rye Gems (Rye Muffins)

Rye Gems (Muffins) on Plate

Some ingredients languish in my pantry during the summer months, and then, as the weather cools, I again begin to regularly use them. Rye flour and molasses are two such ingredients. I hadn’t used either in months, but when I came across a hundred-year-old recipe for Rye Gems (Muffins) that called for both ingredients, I just had to try it.

The rustic sweetness of the molasses merges beautifully to create a hearty muffin. The Rye Gems make a nice dinner muffin. I served them with butter. They nicely complemented the roast beef and baked winter squash that I served with them.

Here’s the original recipe:

Recipe for Rye Gems (Muffins) — Source: The Boston Cooking-School Cook Book (1921 Edition)

Gem pans traditionally were made of cast iron, but I just used my usual muffin pans and it worked fine.

Here’s the recipe updated for modern cooks:

Rye Gems (Rye Muffins)

Servings: approximately 24 muffins
Time: 35 minutes
Difficulty: easy
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1 2/3 cups rye flour

1 1/3 cups flour

4 teaspoons baking powder

1 teaspoons salt

1/4 cup molasses

1 1/4 cup milk

2 eggs

3 tablespoons melted butter

Preheat oven to 400° F. Sift together rye flour, flour, baking powder and salt. Add molasses, milk, eggs, and melted butter; stir to combine. Grease gem pans (muffin pans), and then fill each gem 3/4th full with batter. Bake for approximately 20 – 25 minutes or until an inserted wood pick comes out clean.

http://www.ahundredyearsago.com

Old-fashioned Sour Milk or Sour Cream Muffins

I recently came across a delightful and very versatile hundred-year-old muffin recipe. Sour Milk or Sour Cream Muffins are quick and easy to make. They are tasty with butter – and even better with a little jelly or jam. They also can serve as the basis for a plethora of other muffins; just stir in blueberries, raisins, nuts or other add-ins.

Here is the original recipe:

And, here is the recipe updated for modern cooks:

Sour Milk or Sour Cream Muffins

Servings: approximately 10-12 muffins
Time: 35 minutes
Difficulty: easy
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1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 egg, beaten

3 tablespoons shortening or butter, melted

1 cup sour milk or sour cream (I used sour cream. If milk is used, it can be “soured” by adding 1 tablespoon vinegar.)

Preheat oven to 400° F. Sift together flour, salt, baking soda, and baking powder. Add egg, shortening or butter, and sour milk or sour cream; stir to combine. Grease muffin tins (or use paper liners), and then fill each muffin cup 3/4th full with batter. Bake for approximately 20 – 25 minutes or until lightly browned.

Old-fashioned Graham Nut Muffins

Maybe it’s just me, but I’m soooo tired of the sugary muffins typically sold at coffee shops, so I was pleased to recently find a hundred-year-old recipe for Graham Nut Muffins. The recipe called for just a little sugar (and a little molasses). The nuts embedded in the muffin add flavor and texture. This hearty muffin has a nice texture, is tasty, and is a healthy alternative to sweeter muffins.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here’s the recipe updated for modern cooks:

Graham Nut Muffins

Servings: approximately 16 muffins
Time: 35 minutes
Difficulty: easy
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1 cup graham flour

1 cup all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

4 teaspoons baking powder

1 egg, beaten

1 cup milk

2 tablespoons molasses

2 tablespoons butter, melted

1/2 cup nuts, chopped (I used walnuts.)

Preheat oven to 400° F. Grease muffin pans (or use paper liners). In a mixing bowl combine graham flour, all-purpose flour, sugar, salt and baking powder. Add egg, milk, molasses and butter; then stir just enough to combine. Gently stir in the nuts. Spoon batter into muffin cups; fill each cup about 3/4ths full. Place in oven. Bake approximately 25 minutes or until lightly browned and the muffins spring back when lightly touched.

Old-fashioned Rice Muffins

Old home economics textbooks are chock full of tasty and quick recipes (that can be prepared and eaten within a class period). I recently flipped though a 1915 textbook and noticed a recipe for Rice Muffins. My first thought was – Wouldn’t it be wonderful if this recipe was gluten-free?

But no, it was not gluten-free. . . sigh. . . This recipe calls for a combination of flour and rice.

In spite of my disappointment, I was still intrigued enough by the recipe to give it a try.

The Rice Muffins were yummy with just the right amount of sweetness. They were very similar to a basic flour muffin, but the rice added interest by providing a bit more texture and chewiness. They are best when eaten the day they are baked.

Here’s the original recipe:

Source A Textbook of Cooking (Carlotta C. Greer, 1915)

And, here’s the recipe updated for modern cooks:

Rice Muffins

Servings: approximately 12 muffins
Time: 35 minutes
Difficulty: easy
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1 1/2 cups flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg, beaten

2/3 cup milk

1/2 cup rice

2 tablespoons butter, melted

Preheat oven to 400° F. Sift together flour, baking powder, salt, and sugar. Set aside. In a mixing bowl, stir the egg, milk, rice, and butter together. Add the flour mixture, and stir just enough to combine. Grease muffin tins, and then fill each muffin cup 3/4th full with batter. Bake for approximately 20 – 25 minutes or until lightly browned.

Hundred-Year-Old Oatmeal Muffins Recipe

A hundred-year-old small promotional cookbook published by the Calumet Baking Powder Company has lots of intriguing recipes. I decided to try the Oatmeal Muffins recipe.

The muffins were easy to make, and lovely – though I must admit that I was a little disappointed. I couldn’t really tell that they contained any oatmeal. Instead the seemed very similar to muffins made using only all-purpose flour. The bottom line – if you are looking for a nice basic muffin, you’ll like this recipe.

Here’s the original recipe:

Source: Reliable Recipes (Published by Calumet Baking Powder Co., 1912)

And, here’s the recipe updated for modern cooks:

Oatmeal Muffins

Servings: approximately 24 regular-sized muffins
Time: 35 minutes
Difficulty: easy
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1 cup water

1/2 cup old-fashioned oatmeal

1 1/2 cups milk

3 cups flour

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1 egg, beaten

1 tablespoon melted butter

Preheat oven to 400° F. Grease muffin pans (or use paper liners).

Bring water to a boil in small saucepan, then stir in oatmeal. Reduce heat to low and cook for 5 minutes. Remove from heat and stir in milk.

In the meantime in a mixing bowl combine flour, sugar, baking powder, and salt. Add oatmeal mixture, egg, and butter; then stir just enough to combine. Spoon batter into muffin cups; fill each cup about 3/4ths full. Place in oven. Bake approximately 25 minutes or until lightly browned and the muffins spring back when lightly touched.