Skip to main content
Dessert

Rye Puffs

A simple rye and wheat flour muffin made with eggs, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rye and wheat match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rye Puffs

Ingredients

Directions

Prepare

  1. Mix the rye meal and white wheat flour with the coarse sea salt and sift together.

  2. In a separate bowl, beat the eggs and mix with the milk for three minutes.

Make and bake

  1. Add the melted butter to the eggs and milk mixture, then combine with the dry ingredients.

  2. Pour the batter into hot muffin tins 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.

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. Rye + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Provide structure and lift as they set in the oven, holding the puffs together.
Rye meal
Gives the puffs their earthy, hearty flavour and a denser crumb.
White wheat flour
Supplies gluten and structure so the batter sets with a lighter texture.
Milk
Adds moisture and helps the batter spread and set during baking.
Melted butter
Adds fat for richness and a tender texture.

The step that matters

Pour the batter into hot muffin tins. Batter poured into a hot tin starts setting on contact, which helps the puffs rise quickly and form a crisp shell. A cold tin lets the batter spread and rise less evenly.

“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.

You might also like

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes