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Dessert

Huckleberry Muffins

A muffin made with flour, soda, salt, sour milk, Indian meal, sugar, butter, eggs, and huckleberries.

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter 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 ↓

Huckleberry Muffins

Ingredients

Directions

Mix the dry ingredients

  1. Add 3½ cups sifted flour.

  2. Add ½ cup Indian meal.

  3. Add 1 teaspoon soda.

  4. Add 1 teaspoon salt.

  5. Mix soda and salt with flour and meal.

Make the batter

  1. Add 1 heaping spoon butter and cream it.

  2. Add ½ cup white sugar.

  3. Add 2 eggs and beat them.

  4. Add 2 cups sour milk and 1½ pint huckleberries.

  5. Add sugar to the flour mixture.

  6. Combine all until smooth.

  7. Fold in huckleberries gently.

Bake

  1. Bake in muffin pans.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 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.

By Colbrath, M. Tarbox. 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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Flour
Provides the structure that holds the muffin together as it bakes.
Eggs (in the method)
Add structure and richness, helping the batter set as it bakes.
Soda
Reacts with the sour milk to produce gas that helps the muffins rise.
Sour milk
Adds moisture and acidity that activates the soda and tenderizes the crumb.
Butter
Adds fat for tenderness and flavor.
Sugar
Adds sweetness and helps the muffins brown as they bake.

The step that matters

Fold in huckleberries gently.. Overmixing develops gluten, which makes muffins tough and dense. Folding gently keeps the batter tender and stops the berries from breaking up and bleeding color.

“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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