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Rye Muffins

Name: Rye Muffins
Yield: 2 servings
Ingredients: 1 cup rye flour; 4 teaspoons baking powder; 1 cup white flour; cup sugar; 1 teaspoon salt; 1 cup milk; 1 egg

From Lowney's cook book, 1907

Serves 2

Presented as published in 1907. 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

726Calories

15 gProtein

154 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein15 g

Carbohydrates154 g

Fiber10 g

Sugars56 g

Total Fat6.2 g

Saturated Fat2.5 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol15 mg

Sodium2155 mg

Potassium551 mg

Calcium705 mg

Iron5.8 mg

Magnesium93 mg

Phosphorus560 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1.9 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate107 mcg

Choline28 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.

Rye Muffins 1 cup rye flour 4 teaspoons baking powder 1 cup white flour \ cup sugar 1 teaspoon salt 1 cup milk 1 egg

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