Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 2 cups plain sifted flour; 1% cup drained blueberries; 1 teaspoon salt; 4 teaspoons baking powder; 1 cup milk; 14 cup sugar; % cup melted butter; 2 eggs

From Waldensian cookery, 1957

Presented as published in 1957. 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

2182Calories

49 gProtein

261 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories2182 kcal

Protein49 g

Carbohydrates261 g

Fiber0 g

Sugars62 g

Total Fat108 g

Saturated Fat62 g

Monounsaturated Fat31 g

Polyunsaturated Fat5.4 g

Omega-30.4 g

Cholesterol633 mg

Sodium4466 mg

Potassium875 mg

Calcium1475 mg

Iron18 mg

Magnesium115 mg

Phosphorus1129 mg

Zinc4.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A974 mcg

Vitamin E3.7 mg

Vitamin K7.8 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate451 mcg

Choline358 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from Waldensian cookery (1957), page 9. The excerpt below is the record exactly as published.

BLUEBERRY MUFFINS 2 cups plain sifted flour 1% cup drained blueberries 1 teaspoon salt 4 teaspoons baking powder 1 cup milk 14 cup sugar % cup melted butter 2 eggs

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