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Rice Muffins

Name: Rice Muffins
Yield: 5 servings
Ingredients: Sugar, 1 tablespoon; Flour, 2 cups; Salt, !/2 teaspoon; Eggs, 2; Baking powder, 2 teaspoons; Boiled rice, 1 cup; Milk, 1 cup

From Mary Jane's cook book, 1916

Serves 5

Presented as published in 1916. 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

252Calories

10 gProtein

44 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories252 kcal

Protein9.6 g

Carbohydrates44 g

Fiber0 g

Sugars4.9 g

Total Fat4.2 g

Saturated Fat1.5 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol80 mg

Sodium469 mg

Potassium169 mg

Calcium185 mg

Iron3.4 mg

Magnesium22 mg

Phosphorus182 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A48 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate90 mcg

Choline67 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.

RICE MUFFINS. Sugar, 1 tablespoon. Flour, 2 cups. Salt, !/2 teaspoon. Eggs, 2. Baking powder, 2 teaspoons. Milk, 1 cup. Boiled rice, 1 cup

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