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Dessert

Raised Muffins

A simple yeast-raised muffin made with flour, yeast, water, salt, egg white, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the dough

  1. Dissolve the yeast in lukewarm water.

  2. Mix flour and salt in a bowl.

  3. Add the dissolved yeast and enough cold water to form a soft dough.

  4. Knead the dough until soft, then cover with a towel and let rise overnight in a warm place.

Shape and bake

  1. The next morning, heat a griddle to medium heat and sift dry flour on it.

  2. Beat the egg white until stiff and fold it into the dough.

  3. Bake the muffins on the floured griddle in slightly buttered large tin rings.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Yeast
Ferments the dough, producing gas that makes it rise and become light.
Flour
Forms the dough's structure once mixed with water.
Egg white
Beaten until stiff and folded in, it adds air that lightens the muffins.

The step that matters

Folding in the beaten egg white. Beaten egg white holds air only while it stays stiff; folding gently keeps that air in the dough so the muffins stay light rather than deflating.

“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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