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Corn and Whole Wheat Muffins
From The complete cook book, 1900
Serves 5
If fewer are desired, half of the cooked corn-meal mixture may be used and the remainder reserved for another baking.
Presented as published in 1900. 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
279Calories
8 gProtein
59 gCarbs
2 gFat
Full nutrition (21 nutrients)
Calories279 kcal
Protein7.6 g
Carbohydrates59 g
Fiber4.4 g
Sugars0.4 g
Total Fat1.6 g
Sodium1 mg
Potassium169 mg
Calcium12 mg
Iron3.4 mg
Magnesium50 mg
Phosphorus140 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate89 mcg
Water7.8 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.
CORN AND WHOLE WHEAT MUFFINS. One and one-half cups yellow corn flour, one cup whole wheat flour, Franklin or Arlington, one-half cup common flour
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