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Ryzon Bread Muffins

A quick yeast bread muffin made with bread crumbs, flour, milk, egg, and Ryzon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Ryzon Bread Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cover the bread crumbs with milk and soak for fifteen minutes.

  2. Beat the mixture smooth.

  3. Add the egg yolk, flour, salt, Ryzon, and melted butter.

  4. Fold in the stiffly beaten egg white.

Bake

  1. Bake in buttered muffin tins at 400°F (200°C) for twenty minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Bread crumbs
Soak in milk to form the soft, tender body of the muffin.
Flour
Provides structure as the batter sets in the oven.
Egg
Binds the batter and adds structure and richness.
Milk
Softens the bread crumbs and adds moisture to the batter.
Ryzon
Leavening agent that releases gas to help the muffins rise.
Melted butter or shortening
Adds fat for a tender crumb and richer flavour.

The step that matters

Fold in the stiffly beaten egg white. Folding gently keeps the air beaten into the egg white, which helps the muffins rise and stay light. Stirring vigorously would deflate the foam and leave the muffins dense.

“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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