Corn Muffins

Name: Corn Muffins
Ingredients: 1 1/3 cup corn meal; 2/3 cup flour; 1 or 2 tablespoons sugar; 1 egg; 2 tablespoons fat; 1 1/2 cup milk; 4 teaspoons baking powder; % teaspoon salt

From Grange cook book and household guide, 1940

Presented as published in 1940. 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

1429Calories

42 gProtein

265 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1429 kcal

Protein42 g

Carbohydrates265 g

Fiber8.2 g

Sugars34 g

Total Fat21 g

Saturated Fat8.8 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol230 mg

Sodium3274 mg

Potassium1032 mg

Calcium1544 mg

Iron9.9 mg

Magnesium144 mg

Phosphorus1154 mg

Zinc4.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B122.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.2 mg

Folate221 mcg

Choline230 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 3. The excerpt below is the record exactly as published.

CORN MUFFINS 1 1/3 cup corn meal 4 teaspoons baking powder 2/3 cup flour 1 or 2 tablespoons sugar 1 egg % teaspoon salt 2 tablespoons fat

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