Honey Muffins
From Royal cook book, 1930
Presented as published in 1930. 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
1659Calories
38 gProtein
239 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1659 kcal
Protein38 g
Carbohydrates239 g
Fiber0.1 g
Sugars41 g
Total Fat64 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat16 g
Omega-31 g
Cholesterol201 mg
Sodium2109 mg
Potassium616 mg
Calcium1535 mg
Iron17 mg
Magnesium95 mg
Phosphorus2255 mg
Zinc3.1 mg
Copper0.4 mg
Manganese2 mg
Vitamin D2.2 mcg
Vitamin C0.2 mg
Vitamin A119 mcg
Vitamin E3.8 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate426 mcg
Choline170 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 12. The excerpt below is the record exactly as published.
Honey Muffins 4 tablespoons melted shortening 2 tablespoons honey ~ 1 egg, beaten 2 cups flour 4 teaspoons Roya ]Baking Powder 14 teaspoon salt 34 cup milk Mix together shortening and honey. Add well beaten egg. Sift together dry ingredients; add to first mixture alter- nately with milk. Beat well. Half fill greased muffin pans and bake in moder- ate oven at 400° F. about 25 minutes. Makes 12. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 9 Popovers 1 cup flour 14 teaspoon salt 2 eggs 1 tablespoon melted shortening 1 cup milk Sift flour and salt together. Make a well in the flour; break eggs into well; add melted shortening and milk; stir until smooth. Pour into hot, greased, iron gem pans. Bake in hot oven at 450° F. for 30 minutes; decrease heat to 350° F. for 15 minutes longer. Makes 10. Graham Muffins 1 cup flour 4 tablespoons brown sugar 34 teaspoon salt 4 teaspoons Royal Baking Powder
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