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OATMEAL MUFFINS

Name: OATMEAL MUFFINS
Yield: 1 servings
Ingredients: Two-thirds cup oatmeal; 3 tablespoons sugar; 1 cup scalded milk; 4% teaspoon salt; 11% teaspoon baking powder; 2 tablespoons shortening; % cup flour; 1 egg, well beaten

From Magnet users cook book, 1920

Serves 1

Recipe by Helen R. Crawford, R. R. No. 2, Kempville, Ontario.

Presented as published in 1920. 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

790Calories

17 gProtein

107 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories790 kcal

Protein17 g

Carbohydrates107 g

Fiber2.7 g

Sugars38 g

Total Fat34 g

Saturated Fat8.6 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol186 mg

Sodium760 mg

Potassium266 mg

Calcium380 mg

Iron6.4 mg

Magnesium67 mg

Phosphorus409 mg

Zinc2.7 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate133 mcg

Choline159 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 37. The excerpt below is the record exactly as published.

OATMEAL MUFFINS. Two-thirds cup oatmeal, 3 tablespoons sugar, 1 cup scalded milk, 4% teaspoon salt, 11% teaspoon baking powder, 2 table- spoons shortening, % cup flour, 1 egg, well beaten

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