Mrs. Allison’s Muffins

Mrs. Allison’s Muffins

Today I had decided that I would make my daughter some blackberry jam after reading the book: If You Give A Moose A Muffin.  After making the jam, I decided I would need a muffin to go with it.  So I made Mrs. Allison’s Muffin recipe from 1913.

I picked Mrs. Allison’s Muffins to make today because it has a little vanilla in it.  I thought that would go nicely with the blackberry jam and I was correct.  These muffins are dense, chewy and moist.  They were perfect for jam.  These muffins would be great at breakfast.

The batter for these was really stiff and I almost added a little extra milk, but decided I wanted to try these without altering anything.  I’m glad I didn’t add more milk.

Mrs. Allison's Muffins

Mrs. Allison's Muffins

Mrs. Allison's Muffins

The cost of the recipe came to 86 cents and I was able to get 10 muffins out of the batter.  That makes each muffin cost 9 cents.  Pair a tablespoon of Mrs. Fife’s Blackberry Jam with this and have a nice treat for 18 cents.

Mrs. Allison's Muffins

Original Recipe

Muffins. Two tablespoons sugar, two eggs, one tablespoon butter, a pinch salt, a few drops vanilla, two teaspoons of baking powder. Bake in muffin tins in a quick oven.

Mrs. H. H. Allison, 371 Tenth Avenue, City.

Printed in The San Francisco Call on June 1, 1913

Mrs. Allison's Muffins Recipe

Mrs. Allison's Muffins

A simple muffin recipe from 1913

Course Muffins
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 muffins
Calories 138 kcal

Ingredients

  • 2 tbsp sugar
  • 2 large eggs
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1 cup milk
  • 2 cups flour
  • 2 tsp baking powder

Instructions

  1. Mix the wet ingredients together and beat well.  Add the dry ingredients.  Divide the batter between 10 muffins.  Bake 15 to 20 minutes at 350 degrees.

 

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