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Dessert

Baeley, Corn, and Wheat Muffins

Muffins made with barley, corn, and wheat flours, eggs, milk, syrup, yeast, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Barley and wheat match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Baeley, Corn, and Wheat 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the batter

  1. In a large bowl, combine barley flour, corn flour, wheat flour, baking powder, and salt.

  2. In another bowl, beat the eggs and mix in the milk and syrup.

  3. Add the wet ingredients to the dry ingredients and stir until just combined.

Bake

  1. Spoon the batter into greased muffin tins.

  2. Bake for 20-25 minutes or until golden brown.

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. Barley + wheattop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  3. Barley + corntop 5% of all pairs
    Smell alikestrong
    Cooked together128 recipes

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

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

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

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure as they set in the oven.
Wheat flour
Provides the main structure that holds the muffin's crumb together.
Corn flour
Adds a tender, slightly crumbly texture and a mild corn flavor.
Baking powder
Releases gas when wet and heated, making the muffins rise.
Milk
Adds moisture and helps hydrate the flours into a batter.
Syrup
Adds sweetness and helps the crust brown in the oven.

The step that matters

Stir the batter until just combined. Overmixing develops too much gluten in the wheat flour, making the muffins tough and dense. Stop once no dry flour streaks remain, and get the batter into the oven promptly because baking powder starts reacting as soon as it gets wet.

“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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