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Dessert

Raised Muffins

A yeast‑raised muffin made without eggs, using milk, lard or butter, flour, yeast cake, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raised Muffins

Ingredients

Directions

Make the batter

  1. Heat the milk.

  2. Stir in the lard or butter until melted.

  3. When the mixture is blood‑warm, add half the flour.

  4. Beat the mixture hard for three minutes.

  5. Let the mixture rise in a moderately warm place overnight.

Shape and rise

  1. In the morning, work in the remaining flour and salt.

  2. Make the dough into balls.

  3. Let the balls rise in greased muffin rings on a floured board.

Cook and serve

  1. When light, transfer each to a well‑greased hot griddle.

  2. Turn when the underside is done.

  3. Serve warm, pulling them open to butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the risen dough and sets it when cooked.
Yeast cake
Produces gas during the long rise, leavening the dough so it becomes light and airy.
Milk
Adds moisture and richness, and its sugars help the surface brown on the griddle.
Lard or butter
Adds fat that tenderizes the crumb and gives a richer flavour.

The step that matters

Transferring the shaped dough to the hot griddle. Dough should be light from rising before it goes on the griddle, so it expands well. If the griddle is too hot, the outside browns and scorches before the inside cooks through, so the heat should be steady and the muffins turned only when the underside is done.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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