Bran-Apricot Muffins

Name: Bran-Apricot Muffins
Ingredients: 1 cup All-Bran Cereal; 1 cup water; % cup shortening (melted); 1 egg, beaten; clipe tLoun; 3 tsp. baking powder; SCS Sale; 2/3 cup sugar; 2/3 cup finely cut dried apricots, soaked and drained

From Shallowford cookery, 1951

This is a chewy tangy muffin. It is better even when reheated. Grape jelly is a natural partner for this muffin.

Presented as published in 1951. 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

2814Calories

38 gProtein

426 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories2814 kcal

Protein38 g

Carbohydrates426 g

Fiber13 g

Sugars175 g

Total Fat113 g

Saturated Fat1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.2 g

Cholesterol26 mg

Sodium3033 mg

Potassium1360 mg

Calcium937 mg

Iron47 mg

Magnesium181 mg

Phosphorus881 mg

Zinc29 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D3.8 mcg

Vitamin C101 mg

Vitamin A362 mcg

Vitamin E36 mg

Vitamin K3.4 mcg

Vitamin B63.1 mg

Vitamin B128.7 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)4.4 mg

Niacin (B3)59 mg

Folate1038 mcg

Choline63 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.

Bran-Apricot Muffins 1 cup All-Bran Cereal 1 cup water % cup shortening (melted) 1 egg, beaten clipe tLoun 3 tsp. baking powder SCS Sale 2/3 cup sugar 2/3 cup finely cut dried apricots, soaked and drained

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