I found this recipe for English Walnut Muffins printed in The Daily Times on December 3, 1920. It looked short and easy to make. It only took a few minutes to mix up and about 20 to bake. These were a nice change from the sweet walnut muffins I’ve been used to. There isn’t much sugar, so I could see it pairing nicely with dinner. We ate them as a snack with a little butter on them. They are delicious!
Original Recipe
English Walnut Muffins. 2 cups flour, 1/4 teaspoon salt, 2 tablespoons melted butter, 1 cup chopped walnuts, 1 well-beaten egg, 1 cup milk, 1/4 cup sugar, 3 level teaspoons baking powder. Mix as for plain muffins; add walnuts last, dusting them with a little flour. Bake in muffin pans in a hot oven.
Walnut Muffins
A walnut muffin recipe from 1920
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Ingredients
- 2 cups Flour
- 1 cup milk
- 1/4 cup Sugar
- 2 tbsp butter melted
- 1 large Egg well beaten
- 3 tsp baking powder
- 1/4 tsp Salt
- 1 cup walnuts chopped
Instructions
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Mix all the ingredients except the walnuts and mix well.
-
Mix the walnuts in and divide batter between 12 muffin cups.
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Bake at 350 degrees for about 20 minutes.
