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Breakfast Muffins
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
957Calories
21 gProtein
204 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein21 g
Carbohydrates204 g
Fiber0 g
Sugars106 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium5406 mg
Potassium393 mg
Calcium453 mg
Iron8.1 mg
Magnesium53 mg
Phosphorus406 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 145. The excerpt below is the record exactly as published.
Breakfast Muffins. Sift 2 heaped cupfuls flour, 2 teaspoonfuls baking powder, and 1 do. salt; add cupful sugar, and rub in 1 tablespoonful butter; beat 1 egg thoroughly, stir it into 1 cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.