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Graham Muffins

Muffins made with graham flour, wheat flour, sugar, baking powder, salt, egg, milk, and cottolene.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Graham 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 ↓

Graham Muffins

Ingredients

Directions

Make the batter

  1. Beat egg well.

  2. Mix two cupfuls of graham flour, one cupful of wheat flour, three tablespoons of sugar, two teaspoons of baking powder, a pinch of salt, and beaten egg.

  3. Add one cup of milk.

  4. Add about one-half cup of milk.

Mix and bake

  1. Mix two cups sifted flour, four level teaspoons of baking powder, one level teaspoon of salt, two tablespoons of sugar, one tablespoon of cottolene, one egg, and one cup of milk.

  2. Bake in muffin pans.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Graham flour
Gives the muffins a nutty flavour and a denser, coarser crumb than white flour alone.
Wheat flour
Forms the gluten network that gives the muffins their structure and body.
Egg
Binds the batter and adds structure as it sets in the oven.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Milk
Adds moisture and hydrates the flour so the batter can form.
Cottolene
Adds fat that tenderises the crumb and keeps the muffins moist.

The step that matters

Mixing the batter. Stir just until the flours are moistened. Overmixing develops too much gluten, which makes muffins tough and tunnelled instead of tender.

“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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