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Dessert

Royal Muffins

A muffin made with flour, milk, baking powder, salt, eggs, butter, and cerealine.

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 10 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 ↓

Royal Muffins

Ingredients

Directions

Make the batter

  1. Sift flour, sugar, salt and baking powder together.

  2. Add cerealine, the milk and beaten eggs.

  3. Add the melted butter and beat hard for two minutes.

Fill and bake

  1. Fill muffin pans two-thirds full.

  2. Bake about twenty minutes in hot oven.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 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
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 Clarke, Mary Lamson. [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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 main structure that holds the muffin's shape as it bakes.
Eggs
Add structure and richness, helping the batter set as it bakes.
Baking powder
Releases gas in the batter, making the muffins rise and become light.
Butter
Adds fat that tenderizes the crumb and contributes flavor.
Milk
Supplies liquid that hydrates the flour and gives the batter moisture.

The step that matters

Beating the batter for two minutes. Vigorous beating develops gluten in the flour, which can make muffins tough and dense. Beat only until the ingredients are combined, and keep the batter from being overworked.

“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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