Tag Archives: maple

A Blast From the Past: 1950s Muffins

10 Feb

This past Wednesday, I had plenty of blackberries left in the fridge and not enough appetite for blackberry oatmeal or blackberry yogurt breakfasts.  I searched my favorite recipe site Food52.com and found retro black berry muffins.  The author of the recipe cites the “Woman’s Home Companion Cook Book” from 1955.  I was curious to discover if the muffins from the 1950s were any different, so I set the oven to preheat and got to work!

Here’s a look at the fresh blackberries that I chopped

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Next I mixed the wet ingredients with the dry ingredients.  I could already tell at this point that this muffin had the makings of something much denser than my 21st century muffins.

IMG_0829IMG_0827IMG_0832Yup, much, much thicker than usual.  I should add here that the recipe called for a long-lost ingredient – shortening.  Does anyone really keep that on hand anymore?  Can you still find it in stores?  Ah well, I read up on it and found that I could substitute oil for melted shortening, but that I should expect a different (read not ideal) texture.

I kept mixing until everything was just incorporated and then divided it into a muffin pan.  This step was a rather sticky event.

IMG_0833IMG_0835I popped the pan into my preheated oven, and fretted over the small amount of sugar in the recipe.  Only 2 tablespoons!  These muffins dough balls were becoming bland, dense bricks in the oven.  I had to think of something quick.  I threw together a maple soaked oatmeal crumble topping and spread it on the muffins.  Unfortunately half of the baking time had already passed by the time I did this, so the topping did not stick very well to the tops of the muffins.

IMG_0836Once the muffins were back in the oven, I cleaned up my mess and relaxed.  All I could do at that point was wait.

When the timer went off the muffins looked and smelled done, but the topping looked like it would just fall off when I took them out of the pan.  I popped them back in at a high temp for a short time hoping that could help seal the tops a bit more.

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These 1950s blackberry biscuits (definitely cannot call them muffins) were okay.  As expected, they were a bit more dense and dry.  The topping helped, but it did crumble off a bit.  The next morning I served them warm with a bit of syrup and half a banana.  I figured every biscuit is better with gravy, so maybe the blackberry variety is better with syrup.  It was.  Chris had two.

IMG_0843I wouldn’t call my trip to cooking’s past a complete success, but it gave us a quick snack/breakfast for a few mornings.  I also had two just before my run this morning.  They gave me the perfect amount of energy.  I might try to play around with the recipe a bit more, or I might keep my focus on muffins from the here and now.  Either way it was a fun journey and now I know what a 1950s muffin tastes like.

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