Prep 10 mins
Cook 20 mins
This one is from an old 1950 cookbook.
- 3 cups sifted cake flour
- 4 teaspoons baking powder
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon salt
- 1 cup pecans, broken
- 1 egg
- 1 1⁄4 cups strong cold coffee
- 2 tablespoons shortening, melted
- Sift dry ingredients together and add nuts.
- Beat egg.
- Add coffee and shortening and add to dry ingredients.
- Mix only enough to dampen all the flour.
- Bake in greased muffin pans at 400 for 20-25 minutes.
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.)