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Dessert

Graham Muffins

A quick muffin made with graham flour, brown sugar, salt, yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Graham Muffins

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Graham Muffins

Ingredients

Directions

Mix the batter

  1. In a large bowl, combine graham flour, brown sugar, salt, and yeast.

  2. Add warm water gradually until the mixture can be stirred with a spoon.

Rise and bake

  1. Let the batter rise until light.

  2. Drop the batter into muffin rings and bake.

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.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Forms the body of the muffins and gives them their wholesome, slightly coarse texture.
Yeast
Produces gas as it ferments, which lifts the batter and makes the muffins rise and turn light.
Brown sugar
Feeds the yeast and adds sweetness, moisture and a deeper flavour.

The step that matters

Let the batter rise until light. Yeast needs time to ferment and trap gas in the batter. If the batter is baked before it has risen enough, the muffins will turn out dense and 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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