Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
861
Calories
30g
Protein
27g
Fat
125g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth cup of butter
- one cup of milk
- two cups of flour
- one cup of corn meal
- one-half teaspoon of salt
- two eggs
- four level teaspoons of baking powder
Directions
1
CORN MEAL MUFFINS— One-fourth cup of butter, three- fourths cup of sugar, two eggs, one cup of milk, two cups of flour, one cup of corn meal, four level teaspoons of baking powder, one-half teaspoon of salt. Cream the butter, add the sugar, the eggs beaten, without separating, and alternately the milk and dry ingredients. Bake in hot buttered muffin tins about twenty-five minutes.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive