This is taken directly from my great-grandmother’s cookbook, 1927 Butterick Book of Recipes, with my notes/questions in parentheses.

Attribution Link

Difficulty: Easy

Cook Time: 20 min  

Ingredients

1 tablespoon melted fat
1/2 cup sugar
1 egg
1 cup milk
3 teaspoons baking powder
2 cups flour
1 cup chopped nuts

Directions

(What is melted fat??? I used shortening….)

Cream the fat with the sugar, add the beaten egg (when did they even say to beat the egg?) then add the milk alternately with the sifted ingredients. (When did they say to combine and sift the ingredients? What ingredients? I assumed they meant the baking powder and flour. And I didn’t sift it. Sifting is for the birds. The only thing I ever sift is powdered sugar because it makes better icing if you sift it….)

Lastly, add the floured nuts. (WHAT floured nuts? They said to SIFT! If I wasn’t sifting the baking powder and flour, what was I sifting? Now the nuts are supposed to be floured? When/where did that happen? I just dumped the nuts in there. Unfloured. I’m a rogue.)

Bake in greased muffin pans at 400-425 degrees (WHAT?! I have a choice??? I have a digital oven, so I set it at 412-degrees. I’m indecisive.) for 20 minutes.

Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts. (What is maple sugar? I want some, whatever it is.)

Serve with afternoon tea!

(These were really good! For breakfast. I don’t have time for afternoon tea.)

Categories: Breads, Muffins, Other Breads

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