Banana Muffins (1920) ★★★★

12:00 AM 1920s , 20th century , 4 stars , breakfast , dessert , fruit , interwar , snacks , united states 2 Comments

Rub a sufficient number of bananas through a sieve to measure one cup. Place in a mixing bowl and add rest of ingredients.

Beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing.

Plain Water Icing
1 pound XXXX sugar
2 tablespoonfuls cornstarch
1 teaspoonful lemon juice
sufficient hot water to spread

Beat to mix, then use.

The Verdict:

I was a little sad about these muffins. There was only a very faint banana taste and the nutmeg was really overwhemling. Also, my family traditionally eats nutmeg on green beans, so it kind of weirded me out to have it that strong with bananas. Replace the nutmeg with cinnamon and these would be way tastier. The icing did improve the muffins as well. Mr. Man felt the same way, and Little Y gobbled hers up.
I do like that these don't have any eggs, though! I decided on four stars, because I probably would make these again, except using cinnamon.
Edit: These muffins improved heaps the next day! The flavours mellowed a bit and they were super tasty, especially with the frosting. I also tried adding some lemon extract to some of the frosting and that was really delicious too. I would make these again, but I would consider adding some more banana flavour somehow.

Modernized Recipe:

(Adapted from Mrs. Wilson's Cook Book)

1 cup PUREED BANANAS (about two)
1 cup BROWN SUGAR
4 tablespoons SHORTENING or UNSALTED BUTTER
2 cups FLOUR
5 teaspoons BAKING POWDER
1 cup MILK
1/2 teaspoon NUTMEG

1 pound POWDERED SUGAR
2 tablespoons CORNSTARCH
1 teaspoon LEMON JUICE
HOT WATER

1. Preheat oven to 350F and grease and flour a 12-cup muffin pan.
2. In a large bowl, beat together the pureed bananas, brown sugar, and shortening.
3. In a separate bowl, sift together the flour, baking powder, and nutmeg. Add the dry ingredients to the bananas alternately with the milk. Stir until well-mixed.
4. Divide the batter into the muffin pan, filling the cups to the top. I used about 2 heaping tablespoons per cup. They won't rise very much. Bake for 20 - 25 minutes, or until a toothpick comes out clean.
5. To make the icing, mix together the powdered sugar, cornstarch, and lemon juice. Add just enough hot water to make it spreadable and ice the tops of the muffins.