1931 Gingerbread Muffins– Yummy muffins from a old recipe
My magazine collection is growing, a lot really I may be addicted, and recently I ordered a stack of issues from 1931. One the back of one cover was a Pillsbury ad about how their balanced flour makes large batches easy and talks about making 250 muffins. I was a little afraid of quantity when I saw the included recipe, but the amounts looked reasonable so I went for it.
I didn’t use Pillsbury flour, I used a gluten free 1/1 blend. The recipe made exactly 12 reasonable sized muffins. Mine did not take 27 minutes, I believe they took closer to 20. So I’d suggest checking them starting at about 1 5minutes. When a toothpick inserted in the center comes out clean they’re done.
We really enjoyed them. It was a spicy gingerbread, which we like, and the muffins were just the right blend of moist but crumbly. I actually tossed ours in the cookie jar and we snacked off of them for a few days.
1931 Gingerbread Muffins
A spicy gingerbread muffin from a 1931 magazine ad.
- 1 1/2 cup flour Original recipe was for Pillsbury. I used a gluten free 1/1 blend and it worked great!
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/2 cup sour milk To make sour milk pour almost 1/2 cup into a glass or dish, add about 1 teaspoon of lemon juice or vinegar. Let sit for a few minutes.
- 1/2 cup molasses
- 1/4 cup shortening melted
- 1 egg beaten
Mix and sift all dry ingredients
Add the sour milk, molasses, melted shortening, and egg.
Mix thoroughly. Pour into greased muffin tins. You can also use paper muffin cups, but mine did release just fine from a greased pan.
Bake. Original Instructions say 360 degrees for 27 minutes. I suggest beginning to check for doneness at 15 minutes. When a toothpick inserted in the center comes out clean they are done.
Do you love gingerbread? Do you like it spicy? or Mild? Would always love to hear from you in the comments below.