Blueberry Pecan Muffins

Name: Blueberry Pecan Muffins
Ingredients: 2 cups Kelloggs All Bran; 1 cup soft shortening; 1/2 cup sugar; 2 eggs; 5 tsp0 baking powder; 1 tsp0 salt; 2 cups flour; 1 cup chopped pecans; one #30 3 can well-drained blueberries; 1 1/2 cups milk

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

4408Calories

64 gProtein

333 gCarbs

320 gFat

Full nutrition (34 nutrients)

Calories4408 kcal

Protein64 g

Carbohydrates333 g

Fiber6.9 g

Sugars118 g

Total Fat320 g

Saturated Fat70 g

Monounsaturated Fat138 g

Polyunsaturated Fat88 g

Omega-34 g

Cholesterol416 mg

Sodium4980 mg

Potassium1462 mg

Calcium1927 mg

Iron21 mg

Magnesium251 mg

Phosphorus1623 mg

Zinc9.3 mg

Copper1.5 mg

Manganese4.6 mg

Vitamin D5.5 mcg

Vitamin C0.2 mg

Vitamin A277 mcg

Vitamin E14 mg

Vitamin K116 mcg

Vitamin B60.8 mg

Vitamin B122.9 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)18 mg

Folate448 mcg

Choline359 mg

Caffeine0 mg

Water429 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 PECAN MUFFINS Rosemary E. Helmer Cream together: 2 cups Kelloggs All Bran 1 cup soft shortening 1/2 cup sugar Add: 2 eggs Sift together: 5 tsp0 baking powder 1 tsp0 salt 2 cups flour Add to first mixture alternately with 1 1/2 cups milk — Mix only until combined — Add 1 cup chopped pecans and one #30 3 can well-drained blueberries

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