A couple of years back my wife and I were visiting her grandparents in Kansas. I, being interested in cookbooks, picked up a particularly old looking one they had and began to leaf through. It turned out to be the cookbook that Beth's Nana got when she got married in 1945. Well, Nana doesn't cook anymore, and to my surprise, she offered to cookbook to me. Ever since I've been occasionally leafing through, trying to find a recipe worth making. I made some cookies a while back, but haven't really made much since. Last night Beth asked me to make her some muffins for work and I thought I'd get a recipe from the cookbook. The recipe is a basic muffin recipe with added dried cranberries. Just pulled them out of the oven and they are a bit denser than I expect, more roll-like than muffin-like. They are also not very sweet, which is unlike our "modern" sugary muffins. Some whole wheat flour might add a little depth, but I was going basic. I switched out the "melted fat" with shortening and butter. I used a mixer for most of the mixing.
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 egg
1.25 cups milk
2 tbsp shortening
1/2 tbsp butter
1) Preheat oven to 425 F
2) Mix together dry ingredients
3) Mix wet ingredient
4) Mix in dry ingredients slowly, mixing just enough to get everything generally even. Don't worry about a few clumps.
5) Fill greased muffin tin to ~2/3 full.
6) Bake 15-20 minutes, until the top shows patches of dark brown, but not burning.
7) Eat up.
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