Whole Wheat Muffins

Name: Whole Wheat Muffins
Ingredients: 14% cups whole wheat flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 egg; % cup white flour; 2 tablespoons lard (level); 3 tablespoons molasses; Milk

From The Wilson cook book, 1941

Presented as published in 1941. 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

1387Calories

36 gProtein

238 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories1387 kcal

Protein36 g

Carbohydrates238 g

Fiber22 g

Sugars47 g

Total Fat34 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.6 g

Cholesterol26 mg

Sodium4244 mg

Potassium1738 mg

Calcium1259 mg

Iron16 mg

Magnesium436 mg

Phosphorus1162 mg

Zinc7.2 mg

Copper1.3 mg

Manganese8.4 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate183 mcg

Choline28 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 15. The excerpt below is the record exactly as published.

Whole Wheat Muffins 14% cups whole wheat flour 4 teaspoons baking powder 1 teaspoon salt 1 egg % cup white flour 2 tablespoons lard (level) 3 tablespoons molasses Milk

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