Corn Muffins

Name: Corn Muffins
Ingredients: 2 cups sifted flour; deBtasalt; 1% cups corn meal; 1 2-3 cups milk; 4 t. baking powder; Gul sugar; 2 eggs, well beaten; 1-3 cup melted shortening

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Vernon Dyer, Lewis Fork Club

Presented as published in 1947. 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

3155Calories

69 gProtein

504 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories3155 kcal

Protein69 g

Carbohydrates504 g

Fiber9.2 g

Sugars122 g

Total Fat98 g

Saturated Fat28 g

Monounsaturated Fat35 g

Polyunsaturated Fat24 g

Omega-31.4 g

Cholesterol416 mg

Sodium4520 mg

Potassium1368 mg

Calcium1607 mg

Iron21 mg

Magnesium203 mg

Phosphorus1460 mg

Zinc6.2 mg

Copper0.7 mg

Manganese2.4 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A303 mcg

Vitamin E5.7 mg

Vitamin K37 mcg

Vitamin B61 mg

Vitamin B122.9 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)20 mg

Folate519 mcg

Choline379 mg

Caffeine0 mg

Water450 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 4. The excerpt below is the record exactly as published.

CORN MUFFINS .2 cups sifted flour deBtasalt 1% cups corn meal 1 2-3 cups milk 4 t. baking powder Gul sugar 2 eggs, well beaten 1-3 cup melted shortening

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