Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: 1/3 c. shortening; 1 c. sifted flour; 1/3 c. sugar; 4 tsp. baking powder; 1 egg, beaten; 1/2 tsp. salt; 1 1/4 c. milk; 1 c. corn meal

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

2104Calories

35 gProtein

307 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories2104 kcal

Protein35 g

Carbohydrates307 g

Fiber6.2 g

Sugars84 g

Total Fat84 g

Saturated Fat6 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol37 mg

Sodium3177 mg

Potassium856 mg

Calcium1448 mg

Iron11 mg

Magnesium125 mg

Phosphorus987 mg

Zinc3.2 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A115 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B121.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate248 mcg

Choline68 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 8. The excerpt below is the record exactly as published.

CORN MEAL MUFFINS Mrs. Margaret Crabtree 1/3 c. shortening 1 c. sifted flour 1/3 c. sugar 4 tsp. baking powder 1 egg, beaten 1/2 tsp. salt 1 1/4 c. milk 1 c. corn meal

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