Oatmeal Muffins
From Quaker recipes, 1954
Three cups dry bran may be mixed with dry ingredients and the rolled oats omitted for delicious bran muffins.
Presented as published in 1954. 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
2122Calories
25 gProtein
264 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories2122 kcal
Protein25 g
Carbohydrates264 g
Fiber8.6 g
Sugars108 g
Total Fat112 g
Saturated Fat27 g
Monounsaturated Fat45 g
Polyunsaturated Fat31 g
Omega-32 g
Cholesterol0 mg
Sodium1679 mg
Potassium626 mg
Calcium422 mg
Iron12 mg
Magnesium162 mg
Phosphorus586 mg
Zinc4 mg
Copper0.6 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.7 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate229 mcg
Choline37 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.
OATMEAL MUFFINS 1 cup rolled oats 1 egg 1 cup buttermilk or sour milk 1 cup sifted flour 43 cup soft shortening 1 teaspoon baking powder ¥2 cup brown sugar YW teaspoon soda 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.