Whole Wheat Muffins

Name: Whole Wheat Muffins
Ingredients: 1 egg, well beaten; 1 heaping teaspoon baking pow-; 1 cup sweet milk; 1 tablespoon melted butter; A little salt; 1 1-3 cups whole wheat flour

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

811Calories

33 gProtein

125 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein33 g

Carbohydrates125 g

Fiber18 g

Sugars0.2 g

Total Fat20 g

Saturated Fat8.4 g

Monounsaturated Fat5 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol215 mg

Sodium548 mg

Potassium724 mg

Calcium358 mg

Iron8 mg

Magnesium243 mg

Phosphorus809 mg

Zinc6.3 mg

Copper0.8 mg

Manganese6.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E0.8 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.6 mg

Folate91 mcg

Choline150 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.

WHOFE WHEAT MUFFINS. Mrs. Edith M. Tuxhorn. 1 egg, well beaten. 1 heaping teaspoon baking pow- 1 cup sweet milk. der sifted with flour. 1 tablespoon melted butter. A little salt. 1 1-3 cups whole wheat flour

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