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Dessert

Diabetic Muffins

A muffin made with diabetic flour, egg, cream, and bacon fat, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Diabetic Muffins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Beat the egg white until stiff.

  3. In a separate bowl, beat the egg yolk and add the cream.

  4. Mix in the bacon fat (or alternative fat) and beat again.

  5. Gently fold in the beaten egg white.

  6. Slowly add the flour while continuing to beat the mixture.

Bake

  1. Pour the batter into buttered muffin tins.

  2. Bake for 10 to 20 minutes, checking for doneness after 10 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter 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

Egg
The whites are beaten to stiff peaks to lighten the batter and help the muffins rise.
Heavy cream
Adds moisture and richness, giving the muffins a tender crumb.
Bacon fat
Adds fat for tenderness and flavor; melted butter, lard, or Crisco can replace it.
Lister's dialtetic flour
Provides the structure that holds the muffins together as they bake.

The step that matters

Folding in the beaten egg white. Stiff whites hold the air that lifts the batter. Folding gently keeps that air in, while vigorous stirring would deflate it and leave dense muffins.

“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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