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Graham Muffins

A simple dough made from Graham flour, molasses, and water, baked into muffins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Graham Muffins

Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Graham Muffins

Ingredients

Directions

Make the dough

  1. Mix Graham flour with a measure of molasses and water to form a dough.

  2. For a stiffer dough, use less molasses and water.

  3. For a thicker batter, increase the molasses and water slightly.

Bake

  1. Beat the dough until smooth and pour into muffin rings.

  2. Bake until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Graham flour
Forms the main structure of the muffins and gives a coarse, nutty texture.
Molasses
Adds sweetness and moisture, and helps the surface brown during baking.

The step that matters

Adjusting the molasses and water. The ratio of liquid to flour controls the consistency. Too much liquid makes a loose batter that spreads and bakes more open, while too little gives a stiff, dense dough that may bake heavy.

“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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