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Ko-nut Muffins

Name: Ko-nut Muffins
Yield: 1 servings
Ingredients: one egg beaten light; one teaspoonful of sugar; two-thirds cupful of milk; one teaspoonful of melted Ko-nut; two teaspoonfuls (level) of baking-powder; flour enough to make a batter not too stiff

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

282Calories

14 gProtein

34 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories282 kcal

Protein14 g

Carbohydrates34 g

Fiber0 g

Sugars12 g

Total Fat10 g

Saturated Fat4.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol206 mg

Sodium1074 mg

Potassium350 mg

Calcium755 mg

Iron3.3 mg

Magnesium35 mg

Phosphorus485 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.9 mg

Folate64 mcg

Choline176 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.

KO-NUT MUFFINS. One ^gg beaten light, one teaspoonful of sugar, two-thirds cupful of milk, one teaspoonful of melted Ko-nut, two teaspoonfuls (level) of bak- ing-powder and flour enough to make a batter not too stiff

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