Corn Meal and Wheat Muffins

Name: Corn Meal and Wheat Muffins
Ingredients: I CUP CORN MEAL; 34 TEASPOON SALT; 34 CUP WHEAT FLOUR; 2 EGGS, WELL BEATEN; 2 TEASPOONS BAKING POWDER; I CUP MILK; 2 TEASPOONS BROWN SUGAR; 4 TABLESPOONS MELTED SHORTEN-

From Cooking with wholegrains, 1947

You can make corn breadsticks by using bread-stick pans.

Presented as published in 1947. 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

1383Calories

23 gProtein

180 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1383 kcal

Protein23 g

Carbohydrates180 g

Fiber7.2 g

Sugars23 g

Total Fat63 g

Saturated Fat18 g

Monounsaturated Fat24 g

Polyunsaturated Fat17 g

Omega-31 g

Cholesterol29 mg

Sodium1633 mg

Potassium666 mg

Calcium843 mg

Iron5 mg

Magnesium93 mg

Phosphorus642 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E3.7 mg

Vitamin K28 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.4 mg

Folate120 mcg

Choline62 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 14. The excerpt below is the record exactly as published.

Corn Meal and Wheat Muffins I CUP CORN MEAL 34 TEASPOON SALT 34 CUP WHEAT FLOUR 2 EGGS, WELL BEATEN 2 TEASPOONS BAKING POWDER I CUP MILK 2 TEASPOONS BROWN SUGAR 4 TABLESPOONS MELTED SHORTEN-

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