Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Graham Muffins
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
In a bowl, combine sour milk, sugar or molasses, egg, baking soda, and salt.
Gradually add Graham flour until you achieve a stiff batter.
Bake
Spoon the batter into muffin pans.
Bake for 20 minutes.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour 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
- Sour milk
- Its acidity reacts with the baking soda so the muffins rise and become tender.
- Baking soda
- Reacts with the acid in the sour milk to produce gas that lifts the batter.
- Egg
- Binds the batter and adds structure as the muffins set in the oven.
- Graham flour
- Forms the body of the batter, providing structure and a coarse, hearty texture.
- Sugar or molasses
- Adds sweetness and helps the muffins brown during baking.
The step that matters
Gradually add Graham flour until you achieve a stiff batter. Graham flour absorbs liquid at different rates, so adding it gradually lets you judge when the batter is stiff. Too much flour makes dense, dry muffins, while too little leaves them flat and wet.
“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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