Graham Muffins
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
921Calories
20 gProtein
199 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein20 g
Carbohydrates199 g
Fiber0 g
Sugars101 g
Total Fat29 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol249 mg
Sodium5449 mg
Potassium249 mg
Calcium451 mg
Iron8.8 mg
Magnesium42 mg
Phosphorus385 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. 1 c. Graham or entire wheat flour. 3} tsp. baking powder. Lamour: ' Mec pyeb ian hp ce ; ¢. Sugar or less. 1 egg. 2 tsp. salt. 2 tbsp. butter (melted)
Cook this with the app: pantry check, scaling, and the assistant.