{"id":7447,"slug":"rye-flour-muffins","title":"RYE FLOUR MUFFINS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half cups of rye flour","one-half teaspoon of salt","one teaspoon of baking soda","one-half cup of molasses","one well-beaten egg or one-half cup of water if the egg is omitted","one-quarter cup of chopped raisins","four tablespoons of melted shortening--butter, or any good butter substitute will do"],"ingredients_norm":["and half cups of rye flour","salt","baking soda","molasses","egg or half cup of water if the egg is omitted","raisin","shortening butter or any good butter substitute will do"],"steps":["Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda.","Add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted, one-quarter cup of chopped raisins and four tablespoons of melted shortening--butter, or any good butter substitute will do.","Bake in muffin-pans in rather hot oven twenty-five minutes.","Fill pans three-fourths full."],"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/12350","source_ref":"pg:12350:w67:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0778f07e8fa540fff5a7bfec3037f1deebe326417b86e79f23fa926dfd7dac1e","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/rye-flour-muffins"}