Blueberry Muffins

Name: Blueberry Muffins
Ingredients: l/3 cup shortening; 1 cup milk; 2/3 cup sugar; 1 teaspoon salt; 1 egg; 2 teaspoons baking powder; 2-3/4 cups flour; 1-1/2 cups blueberries

From Cook book (Methodist church, Garland NC, 1950), 1950

Makes 24 small muffins.

Presented as published in 1950. 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

2755Calories

48 gProtein

464 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories2755 kcal

Protein48 g

Carbohydrates464 g

Fiber0 g

Sugars178 g

Total Fat83 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium3374 mg

Potassium1128 mg

Calcium929 mg

Iron22 mg

Magnesium145 mg

Phosphorus857 mg

Zinc3.8 mg

Copper0.7 mg

Manganese4.1 mg

Vitamin D2.3 mcg

Vitamin C27 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)23 mg

Folate552 mcg

Choline43 mg

Caffeine0 mg

Water533 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 8. The excerpt below is the record exactly as published.

BLUEBERRY MUFFINS l/3 cup shortening 1 cup milk 2/3 cup sugar 1 teaspoon salt 1 egg 2 teaspoons baking powder 2-3/4 cups flour 1-1 /2 cups blueberrie

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