Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: Yellow or white corn meal; I cup cooked rice; 3 teaspoons baking powder; I teaspoon salt; 2 tablespoons sugar; Milk to make smooth batter; I tablespoon cooking oil

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

335Calories

5 gProtein

79 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories335 kcal

Protein4.8 g

Carbohydrates79 g

Fiber0.7 g

Sugars25 g

Total Fat0.6 g

Saturated Fat1 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat3.6 g

Omega-31 g

Cholesterol0 mg

Sodium3746 mg

Potassium66 mg

Calcium802 mg

Iron3.6 mg

Magnesium25 mg

Phosphorus368 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)2.6 mg

Folate103 mcg

Choline3.7 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 11. The excerpt below is the record exactly as published.

Corn Meal Muffins Yellow or white com meal I cup cooked rice 3 teaspoons baking powder I teaspoon salt 52 ABINGDON WAR-FOOD BOOK 2 tablespoons sugar Milk to make smooth batter I tablespoon cooking oil

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