This little recipe folder by Betty Brite has no date marked but I believe this was published sometime during the 1910’s – 1930’s based on the other recipes found in the same collection (I actually have two of these from two different collections). The cookbook credited for the recipes (The Settlement Cookbook by Mrs. Simon Kander) was first published in 1901 but was still being distributed decades later. Betty Brite baking cups are a vintage collectible today and this little recipe folder is quite the find! Recipes are typed below along with a scanned copies of the folder–the second one can be clicked to view a larger size (I included the cover information at the bottom).

Betty Brite
BAKE CUPS
RECIPES

MUFFINS

General Rule–In making muffins work quickly. Stir as fast as possible and stop when all the dry ingredients are moistened.

WHEAT MUFFINS

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
2 tablespoons sugar
3 tablespoons melted fat
1 egg

Sift measured dry ingredients into a bowl. Mix milk, beaten egg and melted fat. Then combine the two mixtures. Stir very well, but only until the flour mixture is moistened. Pour into baking cups and bake 15 to 20 minutes in very hot oven, about 450 degrees F.

CRUMB MUFFINS

2 cups stale bread crumbs
1 1/4 cups milk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening

Soak bread crumbs in cold milk 10 minutes; add flour, baking powder, salt which have been sifted together; add well beaten eggs and melted shortening; mix well. Drop 1 tablespoon batter into baking cups. Bake 20-25 minutes in hot oven, 400 degrees F.

RAISIN CUP CAKES

1/3 cup shortening
1 cup sugar
1 egg well beaten
1/2 cup milk
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon vanilla
1 cup seeded raisins

Cream shortening, add sugar and stir in egg. Add milk and flour sifted with baking powder, beginning and ending with the flour. Mix well, add vanilla and raisins which have been washed, dried and floured. Bake in moderate oven, 350 degrees F. from 20 to 25 minutes.

Grateful Acknowledgment is here-by made for permission to reprint the above recipes from

THE SETTLEMENT COOK BOOK
“The Way to a Man’s Heart” by Mrs. Simon Kander

CUP CAKES

1/4 cup shortening
1 cup sugar
1 cup milk
1 egg well beaten
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
3 teaspoons baking powder

Sift dry ingredients together; add melted shortening to the milk, egg and flavoring, mixed together. Combine mixtures well. Bake in hot oven 20 minutes, from 375 degrees to 400 degrees F.

Betty Brite Paper Bake Cups

Betty Brite Paper Baking Cups eliminate the greasing and cleaning of tins, preserve the freshness of bakery goods and provide a sanitary means of handling.

They are made of an extra fine, treated paper, the quality of which is carefully controlled to insure utmost uniformity. They are crimped in straight even plaits running from top to bottom. Dependable cups always giving satisfaction.

Here’s another muffin recipe that you can keep the batter refrigerated for up to 3 weeks before baking (according to recipe directions). This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Marie’s Bran Muffins

Pour 2 C. boiling water over 2 C. 100% Bran Flakes

Cream 1 C. oil & 3 C. sugar together. Add 4 beaten eggs. Mix. Add alternately to 1 qt. buttermilk with 5 C. sifted flour, 5 t. soda, 1 t. salt.

Mix in 4 C. All Bran & first Bran Mixture. Add 1/2 C. honey.

Bake at 400° 20 min.

Batter will keep in refrig. over 3 weeks. I half & cook entire amount & freeze muffins & heat in microwave.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

SPICED PUMPKIN CAKE

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
3 eggs
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking soda
3/4 cup buttermilk
1 cup canned solid pack pumpkin
3/4 cup finely chopped walnuts

Cream Cheese Frosting

2 packages (3 oz. each) cream cheese, softened
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Preheat oven to 350°F. Grease a 13×9-inch baking pan. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.

In medium bowl combine flour, baking powder, salt and spices. Add to egg mixture. Stir baking soda into buttermilk; stir into batter. Add pumpkin and nuts; mix thoroughly. Pour batter into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread frosting over cake. Makes 24 servings, about 205 calories each.

Cream Cheese Frosting: In mixer bowl beat cheese, butter or margarine and vanilla until well combined. Add sugar; beat until light and fluffy.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

BLUEBERRY PUMPKIN MUFFINS

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canned solid pack pumpkin
1/2 cup milk
1 egg
1/4 cup melted butter or margarine
3/4 cup fresh or frozen blueberries
1/4 cup firmly packed brown sugar

Preheat oven to 400°F. Grease twelve 2½-inch muffin-pan cups. In medium bowl combine dry ingredients. In small bowl blend pumpkin, milk, egg and butter. Add to dry ingredients; stir just until blended. Fold in blueberries. Fill prepared muffin cups 3/4 full. Sprinkle batter evenly with brown sugar. Bake 20 minutes. Serve warm. Makes 12 muffins, 175 calories each.

This handwritten recipe card was found in a large collection, date unknown. The ingredient “all bran buds” refers to Kellogg’s All-Bran Buds cereal (I believe). This is an interesting muffin recipe since the batter can be stored in the refrigerator for up to 3 weeks before baking (according to the recipe). Recipe is typed below along with a scanned copy.

Everlasting Muffins
Serves: 36

2 cups all bran buds
2 1/2 t soda
1 cup boiling water
2 t. salt
2 1/2 cups flour
1/2 cup + 1 T shortening
1 1/2 cup sugar
2 eggs
2 cups buttermilk

Bran & Boiling water let stand 15 minutes.

Mix everything together. Can be stored in refrigerator up to 3 weeks. Bake in well buttered muffin tins 20-25 min at 375°.

Can add dates – prunes – apricots – grated apple.

Here’s an interesting recipe for rhubarb dumplings that I found in a large collection of recipes, date unknown. Recipe is missing a small tiny corner but I do have all the ingredients and directions needed. Date unknown. Recipe is typed below along with a scanned copy for archives.

Duffins are dumplings baked in muffin tins. Why? Because that’s the take-it-easy way!

The new emergency all-purpose flour may be used in this recipe.

RHUBARB DUFFINS

Flour, all-purpose, 2 cups
Salt, 1/2 teaspoon
Baking powder, 1 teaspoon
Shortening, 1/2 cup
Egg yolk, 1
Milk, 1/2 cup
Rhubarb, cut, 2 cups
Sugar, 1/2 cup

Sift flour, measure. Add salt, baking powder, sift again. Blend shortening into flour with pastry blender or two knives. Combine egg yolk and milk, stirring slightly with fork. Add to flour mixture, stirring just enough to make a soft dough.

Place half of dough on lightly floured board; roll into a round about 8 inches in diameter. Cut into 4 pieces and fit each piece into a muffin pan (3-inch); repeat with remaining half of dough.

Fill with rhubarb, sprinkle each with 1 tablespoon sugar. Bring corners up to cover rhubarb and pinch together to form duffin (see Here’s How, page 70)*. Bake in hot oven (400° F.) 40 minutes.

Serve warm with cream or with hard sauce flavored with crushed strawberries before sauce is chilled to harden. Makes 8 duffins.

NOTE: Other fruits such as raspberries, blackberries, plums, apples, blueberries, peaches may be used in place of rhubarb. Vary the sugar according to the sweetness of the fruit.

*RecipeCurio Note: I don’t have a copy of the how-to page mentioned in the recipe.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

BRAN PUFFINS

Orange rind adds a new flavor spark to these two-bite muffins

Bake at 400° for 15 minutes.
Makes 30 tiny muffins, 34 calories each

1 cup sifted regular flour
3 tablespoons sugar
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup bran
1 teaspoon grated orange rind
1 egg
1 cup buttermilk
1 tablespoon butter or margarine, melted

1. Sift flour, sugar, salt, soda, and baking powder into a medium-size bowl; stir in bran and grated orange rind.
2. Beat egg slightly with buttermilk and melted butter or margarine in a small bowl; add all at once to flour mixture; stir lightly just until evenly moist. (Batter will be lumpy.) Spoon into greased tiny muffin-pan cups to fill 2/3 full.
3. Bake in hot oven (400°) 15 minutes, or until golden; remove from cups. Serve warm. Weight-watcher’s serving: 3 muffins.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

OATMEAL MUFFINS

1 cup rolled oats
1 cup oat bran cereal
1/2 cup unbleached white flour
1 tbsp. baking powder
1/4 tsp. salt
4 tbsp. brown sugar
1/4 to 1/2 cup roughly chopped raw pecans or walnuts
2 eggs
1 cup buttermilk
1/2 cup whole or low-fat milk
2 tbsp. vegetable oil

Preheat oven to 425 degrees. Lightly grease a 12-muffin tin. Mix together dry ingredients, including nuts, in a medium-sized mixing bowl.

In a separate bowl, beat the eggs. Add buttermilk, whole or low-fat milk and oil. Mix together well. Pour liquid ingredients over dry ingredients and, using a spoon, beat together for 20 to 30 seconds, until mixture is thoroughly wet but still lumpy. Do not beat until smooth.

Fill each cup of the muffin tin about three-quarters full. Place in preheated oven and bake for 25 minutes or longer, until the muffins have pulled away form the edges of the tin and are brown on top. Yield: 12 muffins.