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Dessert

Wheat Muffins

A batter of flour, milk, eggs, butter, sugar, baking powder, and salt baked in muffin rings.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 22 ingredients
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Wheat Muffins

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 ↓

Wheat Muffins

9 muffins

Ingredients

Directions

Make the batter

  1. Beat 1 cup sugar, 1 tablespoon melted butter, and 1 egg thoroughly.

  2. Add 1/2 cup sweet milk, 1 cup flour, and 3 teaspoons baking powder.

  3. Combine 1 pint flour, 1 cup milk, 2 eggs, and 2 teaspoons baking powder.

  4. Beat the yolks of the eggs with the butter the size of an egg.

  5. Add the whites, well beaten.

  6. Sift baking powder with the flour and mix all together in a batter.

  7. Beat 1 egg in a teacup and fill with sweet milk.

  8. Beat into a batter and bake in muffin rings.

Bake

  1. Bake in muffin rings.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 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).

Butter and flour 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

Eggs
Provide structure and richness, and the beaten whites add lift to the batter.
Baking powder
Releases gas in the batter, making the muffins rise and become light.
Flour
Forms the structure that holds the muffins together as they bake.
Butter
Adds fat for tenderness and flavour.
Sugar
Adds sweetness and helps the muffins brown lightly in the oven.
Sweet milk
Supplies moisture that hydrates the flour and forms the batter.

The step that matters

Add the whites, well beaten. Beaten egg whites trap air that expands in the oven. Folding them in gently keeps that air in the batter, so the muffins rise light instead of dense.

“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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