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Entire Wheat or Graham Muffins
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
875Calories
19 gProtein
135 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories875 kcal
Protein19 g
Carbohydrates135 g
Fiber1.5 g
Sugars37 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol80 mg
Sodium1315 mg
Potassium764 mg
Calcium820 mg
Iron8.7 mg
Magnesium107 mg
Phosphorus527 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A243 mcg
Vitamin E1 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate208 mcg
Choline47 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.
Entire Wheat or Graham Muffins 1 cup entire wheat or graham flour ^ teaspoon salt 1 cup white flour 4 teaspoons baking powder 2 tablespoons sugar, or 1 egg 2 tablespoons molasses 1^ cups milk 4 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.