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Rice-flofr Muffins

A muffin made with rice flour, barley flour, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice-flofr Muffins

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the batter

  1. Mix the dry ingredients together.

  2. Add the milk, egg, and melted fat to the dry mixture.

  3. Stir until combined.

Bake

  1. Pour the batter into well-greased muffin molds.

  2. Bake for 35 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. Rice + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Barley + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Rice flour
Provides the main structure of the muffins, with barley flour, once the batter sets in the oven.
Barley flour
Adds bulk and structure to the batter, forming the body of the muffins.
Egg
Binds the batter and helps set the crumb as it bakes.
Baking powder
Releases gas in the batter, causing the muffins to rise.
Milk
Adds moisture and hydrates the flours into a batter.
Melted fat
Adds richness and tenderness to the crumb.

The step that matters

Stir until combined. Gluten-free flours like rice and barley flour have little gluten to toughen, but overmixing can still knock air out of the batter and reduce rise. Stir just until no dry flour remains, then bake promptly so the baking powder releases its gas while the batter is fresh.

“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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