Total Time
30mins
Prep 10 mins
Cook 20 mins

This one is from an old 1950 cookbook.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together and add nuts.
  2. Beat egg.
  3. Add coffee and shortening and add to dry ingredients.
  4. Mix only enough to dampen all the flour.
  5. Bake in greased muffin pans at 400 for 20-25 minutes.
Most Helpful

Truly delicious muffins!! The coffee-brown sugar-pecan combination is just wonderful (and I'm not usually much of a coffee person)! I scaled the servings down to 12; and used (sifted) whole wheat pastry flour, sodium-free baking powder, 1 tablespoon of instant coffee (in a cup of cold water), and butter. All of that worked fine, though I do think the sifted cake flour (rather than my substitution of sifted whole wheat pastry flour) would probably produce a taller muffin. Also, I baked the muffins for a little more than 20 minutes...in my 1956 O'Keefe & Merritt oven! What fun!! They came out so well that I've added this 1950 coffee muffins recipe to my best-of-the-best cookbook, and look forward to enjoying it again! Thanks so much for a great recipe, Theresa/ Thunderbird!! :) (Tagged, made, and reviewed for Bargain Basement Game.)

So Cal Gal January 21, 2010