Skip to main content
Dessert

Bread Muffins

A muffin made from bread crumbs, milk, eggs, flour, baking soda, cream of tartar, and salt.

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Bread Muffins

Ingredients

Directions

Prepare the batter

  1. Pour the milk into the bread crumbs and let them soak for half an hour.

  2. Beat the yolks of the eggs and stir them into the mixture with the salt.

  3. Mix the soda and cream of tartar into the flour and add.

  4. If the batter is not thick enough, add more flour cautiously.

  5. Add the beaten egg whites, which have been beaten to a stiff froth.

Bake and serve

  1. Bake in muffin or puffy pans, filling them a little more than half full.

  2. Bake until a nice brown color, then serve hot.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Eggs
Yolks enrich the batter and the whites, beaten to a stiff froth, lift it as it bakes.
Bread crumbs
Soaked in milk, they supply the bulk and moist crumb of the muffins.
Flour
Adds structure so the batter holds its shape while baking.
Soda and cream of tartar
React together to produce gas that makes the muffins rise and lighten.

The step that matters

Adding the beaten egg whites. Whites beaten to a stiff froth trap air that expands in the oven to lift the batter. If they deflate or are overmixed, the muffins come out dense, so fold them in gently and bake promptly.

“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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes