Corn Muffins

Name: Corn Muffins
Ingredients: )/2 cup cornmeal; >^ teaspoon salt; }4. cup flour; 2 teaspoons sugar; 2 teaspoons baking powder; J^ cup milk (aBOUt); I egg

From Most for your money cookbook, 1938

Presented as published in 1938. 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

563Calories

19 gProtein

98 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories563 kcal

Protein19 g

Carbohydrates98 g

Fiber2.8 g

Sugars16 g

Total Fat10 g

Saturated Fat4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol201 mg

Sodium2230 mg

Potassium399 mg

Calcium708 mg

Iron6.8 mg

Magnesium54 mg

Phosphorus522 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.9 mg

Folate224 mcg

Choline175 mg

Caffeine0 mg

Water157 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 67. The excerpt below is the record exactly as published.

CORN MUFFINS )/2 CUP CORNMEAL >^ TEASPOON SALT }4. CUP FLOUR 2 TEASPOONS SUGAR 2 TEASPOONS BAKING POWDER J^ CUP MILK (aBOUt) I EGG

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