Family Recipe Friday – Ice Box English Tea Muffins

Continuing with recipes my mom submitted to the Friendship Circle Cookbook in 1973….

I didn’t remember that this recipe was included in the cookbook and was surprised to see it. I’ll take credit for its inclusion, though.

One summer when I went for my yearly visit to Iowa, my Grandma Hoskins (Eveline Coates Hoskins) made these muffins for me. I really liked them, so I asked her for the recipe and took it home to Mom.

So you see, I am allowed to take credit.


Ice Box English Tea Muffins

1/2 cup butter or oleo
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup raisins
1 cup milk

Cream shortening and the sugar. Beat in the egg, mixing thoroughly. Sift the flour, baking powder, salt, and cinnamon. Add alternately with the milk. Stir in the raisins. Fill greased pans 2/3 full. Sprinkle with brown sugar and chopped nut meats. Bake at 350 degrees for 20 minutes. Yield 12-16 muffins. Batter may be kept in a covered bowl in refrigerator for several days.

I suspect that Grandma got this recipe from the newspaper or a friend. I don’t really remember my grandmother making muffins when I was little.¬†And as I think about it, this was the late 60s – people baked muffins of course, but it was before super-sized muffins of every conceivable flavor were so readily available. Maybe that’s why I was impressed by them. That – and because she seemed so pleased with her new recipe.