Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Graham Muffins
Ingredients
Directions
Prepare
In a bowl, combine Graham flour, wheat flour, sugar, baking powder, and salt.
In another bowl, beat the eggs and mix in the melted butter.
Add the egg mixture to the dry ingredients.
Gradually add milk until you achieve a thick batter consistency.
Cook
Cook on a greased griddle or in muffin tins until golden brown.
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.
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.
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Wheat + milktop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + wheattop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Wheat + buttertop 14% of all pairsSmell alikemoderateCooked together2,002 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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
- Eggs
- Bind the batter and add structure as they set during cooking.
- Baking powder
- Releases gas in the batter, helping the muffins rise and become light.
- Wheat flour
- Provides gluten-forming protein that gives the muffins their main structure.
- Graham flour
- Adds coarse bran and whole-grain texture and a nutty flavour to the muffins.
- Melted butter
- Adds fat for tenderness and richness in the crumb.
The step that matters
Gradually add milk until the batter is thick. Adding too much milk at once makes the batter thin and it may not rise well or hold its shape. Adding milk gradually lets you stop when the batter is thick enough, so the flour hydrates evenly and the muffins keep structure while cooking.
“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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