Minute Muffins
From Durham cook book ..., 1921
One-fourth quantity corn starch may be substituted for all of flour. Recipe by Mrs. A. M. Gates.
Presented as published in 1921. 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
1276Calories
42 gProtein
243 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1276 kcal
Protein42 g
Carbohydrates243 g
Fiber0 g
Sugars43 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2532 mg
Potassium2387 mg
Calcium383 mg
Iron15 mg
Magnesium103 mg
Phosphorus616 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.
MINUTE MUFFINS. Two cups flour, one teaspoonful soda, two teaspoon- fuls cream of tartar, one teaspoonful salt, one egg, one cup milk, two table- spoonfuls Karo Corn Syrup
Cook this with the app: pantry check, scaling, and the assistant.