Cup Cakes (Disguised as Muffins)

These days, most muffins are really just cake without the frosting. But this mid-20th century recipe is the opposite. It's titled Cup Cakes, but what emerges from the oven are muffins, perfect for breakfast.

They are simple to prepare and very forgiving, as in I forgot to add the egg until the very end, and they still came out beautifully. Spiced with nutmeg and cloves, and filled with nuts and raisins, they are moist and flavorful.

Mix up the batter. Start to finish, it should take about five minutes.

Finished.

What's inside.

Aerial view.

Production notes and recipe:
Like many early recipe, this is really just a list of ingredients, with no method given.  So, I wrote out what I intended to do below. I made these while chatting with my friend who had just signed her divorce papers that very day, so you can understand how I might have been a bit distracted.

Effa's Cup Cakes/Muffins (makes about 15)

1/3 c. unsalted butter (room temperature)
1 1/4 c. brown sugar (plus extra for the tops)
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1/2 to 3/4 t. cloves (I think 1 t. would be overpowering)
1 egg
1 c. buttermilk
1 c. raisins
1/2 c. nuts

Preheat over to 350
Line muffin tin with paper cups

Beat butter and brown sugar until combined.
Beat in egg
Mix flour, soda, salt and spices together and combine.
Add dry ingredients to bowl and mix well.
Add buttermilk and mix.
Fold in nuts and raisins
Spoon into muffin tin.
Top each muffin with 1/4 t. brown sugar
Bake about 30 minutes.