It is Saturday night and my house has a gaggle of young people from Northern Ireland and Eire waiting to go out to watch a match — perfect testers for Mrs. W. H. B.’s recipe for Cream Cake Muffins from the 1906 Berlin Cook Book.
I made half the recipe since I had just one egg in the house. I dropped the egg in a cup and filled it half full with cream. I poured that mixture into a bowl and added 1/4 cup sugar. Next I mixed in 1/2 cup of flour and 1 1/2 teaspoons of baking powder. I greased a small muffin tin and spooned the batter in. It made 6 muffins. I baked them for 11 minutes in a preheated 350 degree oven.
I’m wondering if Mrs. W. H. B. is Mrs. Bowlby but I can’t be sure at this point. Her recipe however, was a big hit with some of the young people. The general consensus was “nice”. I found it tasted a bit too strongly of egg for my preference. I also had difficulty removing them from the muffin tins. It is important to grease well and perhaps flour the pan. The flavour is a bit plain and the texture is more cake than muffin. However, they are quick to make and a bit different from the usual muffin or cup cake. They could be iced for added flavour.
CREAM CAKE MUFFINS
Drop 2 eggs in a cup, fill up with sweet cream, then beat well together, add 1/2 cup sugar, 1 cup flour, 3 teaspoons of baking powder.