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Plain Muffins

Name: Plain Muffins
Yield: 4 servings
Ingredients: 2 cups flour; 2 tablespoons sugar; 3 teaspoons baking powder; 1 cup milk; 1 teaspoon salt; 2 tablespoons melted butter; 1 egg, well beaten

From Boston Cooking-School cook book, 1896

Serves 4

For Berry Muffins, dredge blueberries or huckleberries in reserved flour and add to mixture.

Presented as published in 1896. 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

340Calories

9 gProtein

58 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories340 kcal

Protein8.9 g

Carbohydrates58 g

Fiber0 g

Sugars9.2 g

Total Fat8.4 g

Saturated Fat4.5 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol22 mg

Sodium961 mg

Potassium179 mg

Calcium285 mg

Iron3.9 mg

Magnesium25 mg

Phosphorus204 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A66 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate101 mcg

Choline12 mg

Caffeine0 mg

Water61 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.

PLAIN MUFFINS 2 cups flour 2 tablespoons sugar 3 teaspoons baking powder 1 cup milk 1 teaspoon salt 2 tablespoons melted butter 1 egg, well beaten

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