And here we go! The very first recipe! It’s a very simple recipe, with minimal ingredients – even the most lean pantry should have all of these on hand.
I have reproduced the recipe as written. Like all of the recipes in the book, there are not many instructions or details of the method to be used. Dorothy assumes that her readers know the basics of baking, because in her time everyone would have.
Sift into bowl
1 1/2 c. all-purpose flour
1/2 c. white sugar
2 tsp. baking powder
1/2 tsp. salt
In separate bowl
1 egg – beat slightly
1/2 c. milk
1/4 c. vegetable oil
1 tsp vanilla* (optional; I added this after taste-testing)
Add wet to dry. Vary with fruit, nuts, chips, etc.
400F, 20 minutes. Makes 10 – 12.
This is the easiest recipe ever. So easy in fact that it took less than ten minutes to produce the finished batter. As per Dorothy’s note to “vary” the recipe, I added half a cup of frozen wild Nova Scotia blueberries to the batter as a final step.
I don’t often bake with white flour and white sugar these days, so seeing that white batter with a faint yellow tint from the egg was actually almost jarring to me. I’m so used to whole wheat flour… and maybe some bran or wheat germ… this lovely clean batter reminded me of baking with my own grandmother when I was a kid.
It didn’t seem to make very much, and when I divided the batter into 12 standard-sized muffin cups, they seemed awfully small. This is almost certainly a commentary on 21st century portion sizes.
The muffins were done perfectly after 20 minutes. They smelled great and looked tasty. They rose fairly evenly. And they taste good. The texture is nicely fluffy, light and airy. The blueberries add a bit of sweetness, and with no actual flavouring in the recipe – notice there is no vanilla, a rather strange omission – this is very welcome.
They are small to my spoiled, giant-retail-muffins eyes, but that’s actually a good thing; I feel like I’ve had a little treat, but I don’t feel guilty or like I’ve overdosed on carbs and sugar. I’m looking forward to letting the kids try them tomorrow.
With either chocolate or butterscotch chips, and maybe some frosting, these would be a great alternative to birthday cake.
Well done, Dorothy! I applaud your basic muffins. This is so simple and fast, I could throw these together for unexpected company and not even break a sweat. I will definitely be making these again.