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.
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.
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
A simple muffin recipe from 1913
- 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
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.