Corn Flour Muffins

Name: Corn Flour Muffins
Ingredients: 1 cupful wheat flour; 1 cupful corn flour; 3 level teaspoonsful baking powder; 2 tablespoonsful of very cold fat; 1/2 cup of milk

From The junior cook book, 1920

Good to serve with a meat dinner.

Presented as published in 1920. 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

996Calories

24 gProtein

206 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories996 kcal

Protein24 g

Carbohydrates206 g

Fiber8.4 g

Sugars7.8 g

Total Fat7.9 g

Saturated Fat2.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol15 mg

Sodium1459 mg

Potassium553 mg

Calcium957 mg

Iron13 mg

Magnesium87 mg

Phosphorus664 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate408 mcg

Choline35 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 11. The excerpt below is the record exactly as published.

CORN FLOUR MUFFINS Sift together two times, 1 cupful wheat flour, 1 cupful corn flour, '.] level teaspoonsful baking powder. Drop 2 tablenpoonsful of very cold fat

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