Wheat Muffins

Name: Wheat Muffins
Ingredients: 2 c. flour; i c. milk; 2 tsp. baking powder; 2 tbsp. melted butter; | tsp. salt; 2 eggs

From A laboratory manual of foods and cookery, 1916

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

1405Calories

48 gProtein

208 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1405 kcal

Protein48 g

Carbohydrates208 g

Fiber0 g

Sugars12 g

Total Fat43 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol459 mg

Sodium1766 mg

Potassium853 mg

Calcium932 mg

Iron17 mg

Magnesium111 mg

Phosphorus916 mg

Zinc4.1 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A422 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate449 mcg

Choline342 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 86. The excerpt below is the record exactly as published.

Wheat Muffins Ingredients : 2 c. flour i c. milk 2 tsp. baking powder 2 tbsp. melted butter | tsp. salt 2 eggs

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