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Muffins

Name: Muffins
Yield: 6 servings
Ingredients: % pt. of flour; % pt. of milk; % pt. of corn meal; 1/3 cup of sugar; 2 tbsps. of melted butter; 2 tsps. of baking powder; 2 eggs

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

139Calories

3 gProtein

20 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein3 g

Carbohydrates20 g

Fiber0.3 g

Sugars11 g

Total Fat5.5 g

Saturated Fat2.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol72 mg

Sodium182 mg

Potassium42 mg

Calcium101 mg

Iron0.7 mg

Magnesium6 mg

Phosphorus79 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A59 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline51 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 112. The excerpt below is the record exactly as published.

UFFIINS. Quantity for 6 Persons. % pt. of flour % pt. of milk % pt. of corn meal 2 tbsps. of melted butter 1/3 cup of sugar 2 tsps. of baking powder 2 eggs

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