Rice Muffins

Name: Rice Muffins
Ingredients: 23 c. flour; 1 c. cooked rice; 4 tsp. baking powder; 1 ec milk; 4 tsp. salt; 1 egg; 3 tbsp. butter (melted)

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

1605Calories

53 gProtein

309 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1605 kcal

Protein53 g

Carbohydrates309 g

Fiber0.7 g

Sugars12 g

Total Fat51 g

Saturated Fat6.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol310 mg

Sodium11389 mg

Potassium936 mg

Calcium1460 mg

Iron23 mg

Magnesium146 mg

Phosphorus1156 mg

Zinc4.8 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2 mg

Niacin (B3)24 mg

Folate628 mcg

Choline194 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.

RICE MUFFINS. 23 c. flour. 1 c. cooked rice. 4 tsp. baking powder. 1 ec milk. 4 tsp. salt. 1 egg. 3 tbsp. butter (melted)

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