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Dessert

Indian Muffins

A batter of Indian meal, wheat flour, eggs, yeast, salt, and warm milk baked in a griddle with muffin rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Indian Muffins

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Indian Muffins

Ingredients

Directions

Make the batter

  1. Mix the Indian meal and wheat flour together.

  2. Stir in enough warm milk to make a thick batter.

  3. Add the yeast and then the beaten eggs.

Cook and serve

  1. When the batter is light, grease a griddle and muffin rings.

  2. Place the rings on the griddle and pour in the batter, filling them only halfway.

  3. Bake until brown on both sides and serve hot.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Add structure and richness and help bind the batter.
Yeast
Produces gas that makes the batter light and airy.
Indian meal
Forms the bulk of the batter and gives the muffins their coarse texture.
Wheat flour
Provides gluten that gives the batter elasticity and structure.

The step that matters

Fill the rings only halfway. Yeast batter rises as it cooks, so filling the rings too full can cause overflow and a dense, uneven crumb. Leaving room lets the muffins expand evenly.

“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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