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Dessert

Geaham Muffins

A muffin made with Graham flour, wheat flour, sour milk, sour cream, baking soda, molasses, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Geaham Muffins

Ingredients

Directions

Prepare

  1. Preheat the oven until hot.

  2. Combine the Graham flour and wheat flour in a bowl.

Make and bake

  1. Add the sour milk and sour cream.

  2. Mix in the baking soda, molasses, and salt to taste.

  3. Pour the mixture into the hot baking irons 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Graham flour
Provides the bulk and the coarse, hearty structure of the muffins.
Wheat flour
Adds gluten to support the batter and give the muffins a lighter crumb.
Sour milk
Its acidity reacts with the baking soda so the muffins rise.
Sour cream
Adds fat and moisture, giving a tender, richer crumb.
Baking soda
Reacts with the acidic sour milk and sour cream to produce gas that lifts the batter.
Molasses
Adds sweetness, depth of flavour and moisture, and helps browning.

The step that matters

Pour the mixture into the hot baking irons and bake.. The batter must go into a hot oven straight away, because the baking soda starts reacting with the acid as soon as it is mixed. Heat sets the structure before the gas escapes, so the muffins rise well and stay 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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