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Whole Wheat Muffins
From Delta Gamma cook book, 1922
Serves 1
This recipe is attributed to Margaret Denfeld Hudson (Lambda).
Presented as published in 1922. 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
721Calories
20 gProtein
102 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein20 g
Carbohydrates102 g
Fiber8.4 g
Sugars6.2 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol15 mg
Sodium2157 mg
Potassium523 mg
Calcium710 mg
Iron6.7 mg
Magnesium121 mg
Phosphorus613 mg
Zinc3.3 mg
Copper0.4 mg
Manganese2.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate132 mcg
Choline28 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 54. The excerpt below is the record exactly as published.
Whole Wheat Muffins Y2 cup whole wheat flour 34 teaspoon salt Y2 cup white flour 2 teaspoons baking powder Y^ cup milk IH tablespoons shortening
Cook this with the app: pantry check, scaling, and the assistant.