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Dessert

Oatmeal Muffins

A baked muffin made with oatmeal, brown sugar, flour, lard, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and flour 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 ↓

Oatmeal Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. In a bowl, combine the oatmeal and boiling water; let it sit until cool.

Make the batter

  1. In another bowl, mix the brown sugar, flour, and baking soda.

  2. Add the cooled oatmeal mixture and lard to the dry ingredients.

  3. Stir until well combined.

  4. Spoon the batter into greased muffin tins.

Bake

  1. Bake for 20-25 minutes or until golden brown.

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. Sugar + flourtop 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

Oatmeal
Soaked in boiling water, it softens and adds a hearty, moist texture to the muffins.
Brown sugar
Adds sweetness and moisture, and helps the muffins brown as they bake.
Flour
Provides the structure that holds the muffins together as they bake.
Baking soda
Reacts with the batter to help the muffins rise and lighten.
Lard
Adds fat for tenderness and a moist crumb.

“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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