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Dessert

Diabetic Muffins

A muffin made with diabetic flour, egg, heavy cream, and bacon fat.

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 very stiff.

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

  4. Add the bacon fat (or alternative) to the yolk mixture 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 white
Whipped to stiff peaks, it adds lift and an airy structure to the muffins.
Egg yolk
Adds richness and helps bind the batter together.
Heavy cream
Adds moisture and fat, giving a tender crumb.
Bacon fat
Adds fat for tenderness and flavor; butter, lard, or Crisco can substitute.
Lister's diabetic flour
Forms the main structure of the muffins as the batter sets in the oven.

The step that matters

Gently fold in the beaten egg white. Whipped egg white traps air that gives the muffins lift. Overmixing or stirring vigorously deflates the foam, leaving dense, flat 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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