{"id":7445,"slug":"wheat-muffins-2","title":"WHEAT MUFFINS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","one-half teaspoon of salt","three teaspoons of baking-powder","two tablespoons of sugar","one tablespoon of butter","one egg","one cup of milk","one teaspoon of molasses"],"ingredients_norm":["flour","salt","baking powder","sugar","butter","egg","milk","molasses"],"steps":["Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice.","Rub in one tablespoon of butter.","Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon of molasses.","Mix with the dry ingredients and stir until smooth.","Fold in the beaten white of egg.","Pour into hot, well-greased muffin-tins.","Bake fifteen to twenty minutes in 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/12350","source_ref":"pg:12350:w67:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e795ed28d9c0bb1bf18042ba9898523c0635e93c5d1a8691be36c0c3a58518f5","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/wheat-muffins-2"}