Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: 1 cup flour; 1/2 tsp. salt; 1 egg; 4 tsp0 baking powder; 2 Tbspo shortening; 1 cup corn meal; 1 cup milk; 1/2 cup sugar

From Cook book (Relief Society, Houston, 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

1884Calories

39 gProtein

338 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1884 kcal

Protein39 g

Carbohydrates338 g

Fiber6.2 g

Sugars115 g

Total Fat44 g

Saturated Fat6.4 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol215 mg

Sodium3226 mg

Potassium834 mg

Calcium1401 mg

Iron12 mg

Magnesium124 mg

Phosphorus1025 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A175 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate271 mcg

Choline204 mg

Caffeine0 mg

Water284 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 28. The excerpt below is the record exactly as published.

CORN MEAL MUFFINS Marilyn Spears 1 cup flour 1/2 tsp. salt 1 egg 4 tsp0 baking powder 2 Tbspo shortening 1 cup corn meal 1 cup milk 1/2 cup sugar

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