Whole Wheat Muffins

Name: Whole Wheat Muffins
Ingredients: 1 cupful whole wheat flour; 1 cupful flour; 3£ teaspoonfuls baking powder; 1 egg; $ to J cupful sugar; 1 cupful milk; J teaspoonful salt; 2 tablespoonfuls fat

From A text-book of cooking, 1915

Graham flour may be substituted for whole wheat. Molasses may be substituted for sugar, if graham flour is used.

Presented as published in 1915. 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

1553Calories

48 gProtein

306 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1553 kcal

Protein48 g

Carbohydrates306 g

Fiber14 g

Sugars112 g

Total Fat18 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium2983 mg

Potassium1100 mg

Calcium1316 mg

Iron15 mg

Magnesium250 mg

Phosphorus1279 mg

Zinc6.8 mg

Copper0.8 mg

Manganese5.6 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate275 mcg

Choline190 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 88. The excerpt below is the record exactly as published.

WHOLE WHEAT MUFFINS 1 cupful whole wheat flour 3£ teaspoonfuls baking powder 1 cupful flour 1 egg $ to J cupful sugar 1 cupful milk J teaspoonful salt 2 tablespoonfuls fat

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