{"id":3931,"slug":"wheat-muffins","title":"WHEAT MUFFINS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1/4 cup sugar.","3/4 cup thin cream or milk.","4 teaspoons baking powder.","2 cups flour.","1/2 teaspoon salt.","1 egg beaten very light."],"ingredients_norm":["shortening","sugar","thin cream or milk","baking powder","flour","salt","egg beaten very light"],"steps":["Cream the Cottolene with a wooden spoon.","Add sugar gradually, then alternately cream and flour sifted with baking powder and salt.","Add well-beaten egg.","Bake in hot, well-buttered gem cups.","A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins."],"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:31534:184","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dbb3b8998302a4c8c9801169546343ed633b79a50c8b2aa900e02c0de582bbd4","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/wheat-muffins"}