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Oat Muffins

Name: Oat Muffins
Yield: 2 servings
Ingredients: two-thirds of a cup of rolled oats; one cup of scalded milk; three tablespoons of sugar; half a teaspoon of salt; two tablespoons of melted butter; one and a half cups of flour; four teaspoons of baking powder; a well-beaten egg

From The home cook book, 1905

Serves 2

Presented as published in 1905. 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

662Calories

17 gProtein

113 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories662 kcal

Protein17 g

Carbohydrates113 g

Fiber2.9 g

Sugars19 g

Total Fat17 g

Saturated Fat7.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol122 mg

Sodium1564 mg

Potassium271 mg

Calcium572 mg

Iron7.9 mg

Magnesium70 mg

Phosphorus466 mg

Zinc2.1 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.7 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate172 mcg

Choline88 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 131. The excerpt below is the record exactly as published.

OAT MUFFINS Pour over two-thirds of a cup of rolled oats, one cup of scalded milk. Let stand five minutes, then add three table- spoons of sugar, half a teaspoon of salt and two tablespoons of melted butter. Sift in one and a half cups of flour with four teaspoons of baking powder, beat well, stir in a well- beaten egg

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