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Dessert

Raised Muffins

A yeast‑raised muffin made with milk, butter, sugar, salt, flour, yeast, and optional eggs.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 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 ↓

Raised Muffins

Ingredients

Directions

Make the batter

  1. Scald the milk, and add the butter, sugar and salt.

  2. When it has become lukewarm, add the yeast dissolved in a quarter cupful of lukewarm water.

  3. Stir in enough flour to make a drop batter, cover it well, place it in a warm place free from draughts, and let rise overnight.

Cook the muffins

  1. In the morning stir it down, grease some muffin-rings, place them on a hot greased griddle, fill the rings half full of batter.

  2. Two eggs may be added to the batter in the morning if desired. If so, beat the yolks and whites separately and add the whites last.

  3. Turn the muffins with a pancake turner and bake them on both sides until a thin brown crust is formed.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 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
Salt1 tsp (6g)0
Waternot in our table0

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

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. 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

Flour
Forms the structure of the batter that holds the muffin shape as it rises and bakes.
Yeast
Produces gas during the overnight rise, leavening the batter so the muffins become light and airy.
Milk
Adds moisture and richness to the batter and contributes to a tender crumb.
Butter
Adds fat for tenderness and flavor, and helps the crust brown on the griddle.
Eggs
Add richness and structure; whites beaten separately and folded in last help lighten the batter.

The step that matters

Let the batter rise overnight in a warm, draft-free place. Yeast needs time and steady warmth to produce gas. A cool spot or a shortened rise leaves the batter dense, so the muffins come out heavy 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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