I’ve been dabbling with the idea of creating this blog for a while, so yesterday I finally created it. I wasn’t necessarily prepared to make any vintage recipes though, so I kind of had to peruse my recipes and find something I already had the ingredients for. The problem is that part-way in I discovered I didn’t actually have everything I needed, so I had to improvise.
I selected my recipe from this lovely book “Depression Era Recipes,” which has some interesting touches, like a nice recipe for raccoon. I’m definitely not prepared to make that. But I found this lovely recipe for Chocolate Muffins.
Everything was going great until I read the part about adding the coffee. I don’t drink coffee, so it’s not something I have on hand. I do however drink herbal tea.
I brewed up a little Chai Rooibos tea and add it in place of the coffee. I turned out fine, and I’m sure that it’s a problem not many people will have. Here’s the result:
Verdict: Pretty tasty. They aren’t as light and fluffy as most muffins made today. They kind of remind me of a brownie recipe I used to make as a kid. I only used the 2 teaspoons of cocoa called for in the recipe, but adding more would definitely add a richer flavor.
I’m kind of exploring options for printable recipe cards right now, so until I figure that out, here is the recipe:
1 c sugar
2 eggs, separated
1 1/2 c four
1/2 c coffee
2 t cocoa
1 1/2 t baking powder
1/2 t vanillaCream together the butter and sugar. Beat egg whites until stiff; beat egg yolks until creamy. Add to sugar the egg yolks, then beat well. Add flour, coffee, cocoa, baking powder and vanilla and mix until well blended. Fold in egg whites. Put into greased muffin tins and bake about 20 minutes in a moderate oven (I did 350). You may use more cocoa if you like.