Best Ever Muffins
From Recipes from our hearth, 1960
Variations: Blueberry - prepare batter using only 1/2 cup milk, add 1 cup berries, 2 Tbsp. sugar. Raisin-nut - add 1/2 to 3/4 cup seedless raisins, broken nuts.
Presented as published in 1960. 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
1087Calories
36 gProtein
207 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1087 kcal
Protein36 g
Carbohydrates207 g
Fiber0 g
Sugars34 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium3071 mg
Potassium645 mg
Calcium948 mg
Iron14 mg
Magnesium89 mg
Phosphorus763 mg
Zinc3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)15 mg
Folate375 mcg
Choline180 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 3. The excerpt below is the record exactly as published.
BEST EVER MUFFINS 1 3/4 cup plain flour, sifted 2 Tbsp. sugar 21/2 tsp. baking powder 3/4 cup milk | 3/4 tsp. salt l well beaten egg 18 BREADS 1/3 cup oil
Cook this with the app: pantry check, scaling, and the assistant.