Your Grandmother's Muffins

Lacking in fabulousness, Madge hides behind her 1947 Better Homes and Gardens Cook Book

This morning we sat down with pen and paper and starting mapping out the big picture for Your Grandmother's Crafts.  We like to think big around here.  I got so excited that I started tearing up.  Sniff.

Then in a burst of excitement fueled by a nagging hunger I remembered my stash of vintage recipe books and decided that I was going to make some muffins.  Folks may not know this about me, but I love to cook.  I have been cooking since I was a kid and I particularly love baking.  The recipe I used today came from a 1947 Better Homes and Gardens.  I added cocoa powder and chocolate chips along with substituting butter for shortening. That's how I roll, people.  The muffins actually took nine minutes less to cook to perfection than in the original recipe, so I have adjusted cooking time in the recipe below, just check on them to be sure they're cooked through before you take them out of the oven.  I use a knife inserted in the center to test, it should come out clean except for some melted chocolate.

The most important thing to remember when making muffins is to stir the ingredients ONLY until they are all moistened.  Use a fork, work from the outside in pouring the wet ingredients into the center of the bowl.  We are talking maybe 7 quick sweeping stirs.  If you over stir your muffins, they get really tough and chewy fast.  I like to sift and then stir my dry ingredients together before adding the wet.  I used a microwave to melt my butter, make sure you let it cool a little before adding eggs and milk.

These were FABULOUS!  I ate three...and would have had more but I was about to burst. 

Happy Muffin Making!

xoxo
Madge

Your Grandmother's Chocolate Chip Tea Muffins

Your Grandmother's Chocolate Chip Tea Muffins
Modified from Better Homes and Gardens Cookbook 1947
Margot Potter

Ingredients

1 3/4 cups flour

1/2 teaspoon salt

3 teaspoons baking powder

1/4 cup sugar

1/4 cup cocoa powder

3/4 cup skim milk

1 egg

1/4 cup melted butter

1 cup chocolate chips

Sift dry ingredients. Add chocolate chips and stir well.

Melt butter and allow to cool slightly.

Mix egg, butter and milk together.

Create a small well in center of dry ingredients and pour in wet ingredients.

Working from edges of bowl, stir wet and dry ingredients just until the dry ingredients are moistened. (Batter will be lumpy, don't fret, my pet.)

Spoon into muffin cups about 2/3 full.

Cook at 400 degrees for 14 minutes or until muffins are cooked through and come clean with a knife or fork inserted in center. (Chocolate will be gooey, but batter should be firm.)