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Graham Muffins

Name: Graham Muffins
Yield: 2 servings
Ingredients: two cups of milk; one tablespoon of butter; two cups of whole wheat flour; one-half cup of white flour; two teaspoons of baking powder; two eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 2

Presented as published in 1911. 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

816Calories

37 gProtein

129 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories816 kcal

Protein37 g

Carbohydrates129 g

Fiber15 g

Sugars12 g

Total Fat22 g

Saturated Fat6.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol231 mg

Sodium639 mg

Potassium973 mg

Calcium645 mg

Iron8 mg

Magnesium221 mg

Phosphorus935 mg

Zinc6.2 mg

Copper0.7 mg

Manganese4.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.4 mg

Folate128 mcg

Choline194 mg

Caffeine0 mg

Water270 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 53. The excerpt below is the record exactly as published.

GRAHAM MUFFINS — Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs

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