vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Whole Wheat Muffins

Name: Whole Wheat Muffins
Yield: 6 servings
Ingredients: One and one-half cups of whole wheat flour; 2 even teaspoons baking powder; 1 cup of sweet milk; 1 well-beaten egg; % teaspoon salt; 1 tablespoon of melted butter

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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

149Calories

6 gProtein

24 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories149 kcal

Protein6 g

Carbohydrates24 g

Fiber3.5 g

Sugars0 g

Total Fat3.5 g

Saturated Fat1.4 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol36 mg

Sodium267 mg

Potassium135 mg

Calcium105 mg

Iron1.6 mg

Magnesium46 mg

Phosphorus164 mg

Zinc1.2 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A29 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate17 mcg

Choline25 mg

Caffeine0 mg

Water9.9 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.

Whole Wheat Muffins. One and one-half cups of whole wheat flour, 2 even teaspoons baking powder, 1 cup of sweet milk, 1 well-beaten egg, % teaspoon salt, 1 tablespoon of melted butter

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