Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: 4 tablespoon shortening; 2 tablespoon sugar; 1 egg; 1½ cups milk; 1 cup flour; 1 cup corn meal; 4 teaspoon baking powder; ½ teaspoon salt

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1897Calories

43 gProtein

269 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1897 kcal

Protein43 g

Carbohydrates269 g

Fiber6.2 g

Sugars45 g

Total Fat73 g

Saturated Fat8.7 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol230 mg

Sodium3271 mg

Potassium1015 mg

Calcium1550 mg

Iron12 mg

Magnesium138 mg

Phosphorus1148 mg

Zinc4.1 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A214 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B122.4 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)10 mg

Folate271 mcg

Choline226 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 3. The excerpt below is the record exactly as published.

CORN MEAL MUFFINS 4 tablespoon shortening 2 tablespoon sugar 1 egg \y± cups milk 1 cup flour 1 cup corn meal 4 teaspoon baking powder y2 teaspoon salt

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