Breakfast Muffins

Name: Breakfast Muffins
Ingredients: 1 cup flour (Roller Champion); % cup milk; 1 teaspoon baking powder; 1 egg; 3 teaspoons sugar; 2 tablespoons melted lard; ¥, teaspoon salt

From The Wilson cook book, 1941

Presented as published in 1941. 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

828Calories

18 gProtein

116 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories828 kcal

Protein18 g

Carbohydrates116 g

Fiber0 g

Sugars18 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol40 mg

Sodium1102 mg

Potassium355 mg

Calcium435 mg

Iron7.5 mg

Magnesium49 mg

Phosphorus356 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate201 mcg

Choline35 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 15. The excerpt below is the record exactly as published.

Breakfast Muffins 1 cup flour (Roller Champion) % cup milk 1 teaspoon baking powder 1 egg 3 teaspoons sugar 2 tablespoons melted lard ¥, teaspoon salt

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