Corn Muffins (Eggless)

Name: Corn Muffins (Eggless)
Ingredients: 1^ cups corn meal; y^ cup flour; 1 teaspoon salt; 4 teaspoons baking powder; 2 tablespoons shortening; lYz cups milk

From War cook 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

1674Calories

39 gProtein

282 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1674 kcal

Protein39 g

Carbohydrates282 g

Fiber9.2 g

Sugars21 g

Total Fat43 g

Saturated Fat7.3 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol44 mg

Sodium4371 mg

Potassium1015 mg

Calcium1519 mg

Iron9.8 mg

Magnesium149 mg

Phosphorus1092 mg

Zinc3.8 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A143 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1 mg

Niacin (B3)9.1 mg

Folate221 mcg

Choline85 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 4. The excerpt below is the record exactly as published.

CORN MUFFINS (Eggless) 1^ cups corn meal y^ cup flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons shortening lYz cups milk

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