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Baked Bean Muffins

Name: Baked Bean Muffins
Yield: 2 servings
Ingredients: Cooked baked beans, 1 cup; Salt, a pinch; Egg, 1; Flour, 1 cup; Milk, 1 cup; Baking powder, 1 teaspoon; Sugar, y2 CUP; Indian meal, i/2 cup

From Mary Jane's cook book, 1916

Serves 2

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

815Calories

27 gProtein

136 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories815 kcal

Protein27 g

Carbohydrates136 g

Fiber16 g

Sugars57 g

Total Fat21 g

Saturated Fat4.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat9.4 g

Omega-30 g

Cholesterol108 mg

Sodium329 mg

Potassium918 mg

Calcium422 mg

Iron7.7 mg

Magnesium195 mg

Phosphorus606 mg

Zinc3.4 mg

Copper0.7 mg

Manganese1.6 mg

Vitamin D1.7 mcg

Vitamin C0.9 mg

Vitamin A79 mcg

Vitamin E1.2 mg

Vitamin K4.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.6 mg

Folate284 mcg

Choline149 mg

Caffeine0 mg

Water188 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.

BAKED BEAN MUFFINS. Cooked baked beans, 1 cup. Salt, a pinch. Egg, 1. Flour, 1 cup. Milk, 1 cup. Baking powder, 1 teaspoon. Sugar, y2 CUP- Indian meal, i/2 cup

Cook this with the app: pantry check, scaling, and the assistant.