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Peanut Flour -corn Meal Muffins

Muffins made with peanut flour, cornmeal, egg, salt, corn syrup, shortening, and liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Peanut and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 346 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peanut Flour -corn Meal Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Mix and bake

  1. In a bowl, mix peanut flour, egg, salt, corn syrup, and shortening.

  2. Add liquid gradually until you achieve a medium batter consistency.

  3. If not baking immediately, add more liquid before baking.

  4. Spoon the batter into muffin tins.

  5. Bake for 20 minutes.

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. Peanut + corntop 6% of all pairs
    Smell alikestrong
    Cooked together346 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peanut + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,427 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Peanut flour
Provides the main body and nutty flavor of the muffins.
Egg
Binds the batter and gives the muffins structure as it sets.
Corn syrup
Adds sweetness and helps keep the muffins moist and tender.
Shortening
Adds fat for tenderness and a softer crumb.

The step that matters

Adding the liquid. Liquid must be added gradually to reach a medium batter consistency. Too much liquid makes the batter thin and the muffins dense or spread, while too little leaves them dry and crumbly.

Swap the peanut

How well each one fits the dish's main ingredients (flour, egg, corn, syrup):

  1. Almondfits better
  2. Chestnutfits better
  3. Cashew nutfits better
  4. Peanutthe original

Fit is the average pairing score against flour, egg, corn, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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