{"id":3932,"slug":"graham-muffins","title":"GRAHAM MUFFINS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup Graham flour.","1 cup white flour.","1/4 cup sugar or molasses.","1 teaspoon salt.","1 cup milk.","1 egg beaten very light.","2 tablespoons Cottolene.","4 teaspoons baking powder."],"ingredients_norm":["graham flour","white flour","sugar or molasses","salt","milk","egg beaten very light","shortening","baking powder"],"steps":["Sift together flours, sugar, salt and baking powder.","Add milk gradually, egg beaten very light and melted Cottolene.","Beat mixture thoroughly.","Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:185","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"05de4f0ef0c8964e3b696c1b009516509dfbeb995a528fabe293755085a59906","created_at":"2026-08-02T15:47:24Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/graham-muffins"}