Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Hominy Muffins
Ingredients
Directions
Make the batter
Mix 1 cup of warm boiled hominy cooked to the proper consistency with 1 tablespoon of melted butter, 1 pinch of salt, and 1 cup of milk.
Add this mixture gradually to 1 cup of flour that has two teaspoons of baking powder mixed in.
Add 2 well-beaten eggs.
Bake
Bake in hot buttered muffin tins.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Hominy
- Adds body and a coarse, tender crumb to the batter.
- Flour (in the method)
- Provides the main structure that holds the muffins together as they set.
- Baking powder
- Releases gas in the batter so the muffins rise in the oven.
- Eggs
- Bind the batter and help it set firm during baking.
- Milk
- Hydrates the flour and adds moisture and softness to the batter.
The step that matters
Adding the mixture gradually to the flour. Stirring gradually and gently keeps the batter from being overmixed. Overmixing develops gluten in the flour, which can make muffins tough and dense instead of light.
“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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