Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 2 cups flour; 2 1/2 tsp0 baking powder; 1/4 cup sugar; 1/2 tsp0 salt; 1 egg well beaten; 3/4 cup milk; 1/4 cup melted butter; 1 cup fresh or frozen blueberries

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

1828Calories

42 gProtein

289 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1828 kcal

Protein42 g

Carbohydrates289 g

Fiber0 g

Sugars80 g

Total Fat59 g

Saturated Fat32 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.8 g

Omega-30.2 g

Cholesterol324 mg

Sodium2494 mg

Potassium893 mg

Calcium993 mg

Iron17 mg

Magnesium113 mg

Phosphorus839 mg

Zinc3.5 mg

Copper0.5 mg

Manganese2.9 mg

Vitamin D2.8 mcg

Vitamin C18 mg

Vitamin A507 mcg

Vitamin E1.9 mg

Vitamin K3.9 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate426 mcg

Choline190 mg

Caffeine0 mg

Water422 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 28. The excerpt below is the record exactly as published.

BLUEBERRY MUFFINS Pat Sirrine 2 cups flour 2 1/2 tsp0 baking powder 1/4 cup sugar 1/2 tsp0 salt 1 egg well beaten 3/ 4 cup milk 1/4 cup melted butter or margarine 1 cup fresh or frozen blueberries

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