Name: Raised Oatmeal Muffins
Ingredients: ¾ cup scalded milk; ¼ cup sugar; ½ teaspoon salt; ¼ yeast cake dissolved in; ¼ cup lukewarm milk; 1 cup cold cooked oatmeal; 2½ cups flour

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Oatmeal Muffins

Ingredients

Directions

Make the batter

Add sugar and salt to scalded milk.
When lukewarm, add dissolved yeast cake.
Work oatmeal into flour with tips of fingers, and add to first mixture.
Beat thoroughly.
Cover and let rise overnight.

Fill and bake

Fill buttered iron gem pans two-thirds full.
Let rise on back of range; the pan may gradually heat and mixture rise to fill pan.
Bake in moderate oven twenty-five to thirty minutes.

Nutrition, whole recipe (rough)

807Calories

26 gProtein

12 gFat

147 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Oat	1/2 cup dry (40g)	154
Milk	1 cup (244ml) whole	149
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Cake	not in our table	0

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

By Fannie Merritt Farmer. 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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 muffins together as they bake.
Yeast cake: Produces gas as it ferments, making the batter rise and giving the muffins an airy crumb.
Cooked oatmeal: Adds moisture and body to the batter, giving a softer, heartier texture.
Milk: Supplies moisture and helps form a tender crumb while feeding the yeast.
Sugar: Feeds the yeast and adds sweetness and some browning in the oven.

The step that matters

Let rise on back of range. The pan must warm gradually so the yeast keeps producing gas and the batter fills the pan; if it heats too fast or too little, the muffins may be dense or uneven.

“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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Raised Oatmeal Muffins