Eggless Muffins

Name: Eggless Muffins
Ingredients: 2 cups flour; 2 teaspoons sugar; 1 cup milk (sweet); 1 teaspoon salt; 4 teaspoons Royal baking powder; 2 tablespoons butter

From Carolina cookery from Quaker kitchens, 1924

—Mrs. R. K. Marshall.

Presented as published in 1924. 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

1105Calories

35 gProtein

218 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1105 kcal

Protein35 g

Carbohydrates218 g

Fiber0 g

Sugars20 g

Total Fat33 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol92 mg

Sodium3834 mg

Potassium713 mg

Calcium1659 mg

Iron16 mg

Magnesium103 mg

Phosphorus2282 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.

EGGLESS MUFFINS ((18 Muffins) 2 cups flour 2 teaspoons sugar 1 cup milk (sweet) 1 teaspoon salt 4 teaspoons Royal baking 2 tablespoons butter

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