Plain Muffins
From Foods and household management, 1914
Variations include using cooked cereal or cornmeal.
Presented as published in 1914. 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
1336Calories
52 gProtein
228 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1336 kcal
Protein52 g
Carbohydrates228 g
Fiber0 g
Sugars30 g
Total Fat36 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol447 mg
Sodium1698 mg
Potassium1033 mg
Calcium1338 mg
Iron17 mg
Magnesium126 mg
Phosphorus1132 mg
Zinc4.6 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)17 mg
Folate448 mcg
Choline359 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 94. The excerpt below is the record exactly as published.
Plain muffins. Ingredients for 12, Flour 1 pint Baking powder 3 teaspoonfuls Salt \ teaspoonful Eggs 2 or 1 Milk li cup Butter, or butter substitute 1 tablespoonful Sugar, if desired 1 tablespoonful For baking, greased muffin pan. Bake about half an hour. 'Method of mixing is No. 1. This recipe may be varied in many ways. (o) Use J cup cooked cereal in place of an equal quantity of flour. Will you change the amount of wetting? N 178 FOODS AND HOUSEHOLD MANAGEMENT (5) One cup fine white com meal, or i cup yellow meal in place of equal quantities of flour. Com meal ab- sorbs more water than white flour. What change in the wetting? The oven should be the temi)erature for bread, and the baking at least f of an hour. (c) One cup Graham or rye meal in place of an equal quantity of flour. 3. Baking powder biscuit. Ingredients, Flour 1 pint Baking powder 3 teaspoonfuls Salt i teaspoonf
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