Rye Muffins

Name: Rye Muffins
Ingredients: cup rye flour; cup whole wheat flour; tablespoons molasses; cup milk; eggs; teaspoons baking powder; teaspoon salt; tablespoons shortening; cup raisins (optional)

From Waldensian cookery, 1957

Yields 12 large muffins.

Presented as published in 1957. 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

1576Calories

51 gProtein

235 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1576 kcal

Protein51 g

Carbohydrates235 g

Fiber31 g

Sugars43 g

Total Fat49 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium3527 mg

Potassium2144 mg

Calcium1054 mg

Iron13 mg

Magnesium440 mg

Phosphorus1460 mg

Zinc9.6 mg

Copper1.3 mg

Manganese8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B122.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.4 mg

Folate98 mcg

Choline343 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from Waldensian cookery (1957), page 9. The excerpt below is the record exactly as published.

RYE MUFFINS cup rye flour cup whole wheat flour tablespoons molasses cup milk eggs teaspoons baking powder teaspoon salt tablespoons shortening cup raisins (optional)

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