Whole-Wheat Muffins

Name: Whole-Wheat Muffins
Ingredients: three cupfuls whole-wheat flour; two teaspoonfuls pure baking powder; one beaten egg; one and one-half pints milk; one tablespoonful melted butter

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1917Calories

65 gProtein

327 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1917 kcal

Protein65 g

Carbohydrates327 g

Fiber0 g

Sugars35 g

Total Fat40 g

Saturated Fat20 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium1227 mg

Potassium1613 mg

Calcium1496 mg

Iron22 mg

Magnesium190 mg

Phosphorus1342 mg

Zinc5.8 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A326 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)26 mg

Folate602 mcg

Choline133 mg

Caffeine0 mg

Water684 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 10. The excerpt below is the record exactly as published.

WHOLE-WHEAT MUFFINS. Three cupfuls whole-wheat flour, two teaspoonfuls pure baking powder, mix by sifting thoroly. Put one beaten egg in one and one-half pints milk, add one tablespoonful melted butter

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