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!
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.
- 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
Mix all the ingredients except the walnuts and mix well.
Mix the walnuts in and divide batter between 12 muffin cups.
Bake at 350 degrees for about 20 minutes.