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Dessert

Graham Muffins

A quick muffin made with Graham flour, egg, butter, sugar or molasses, salt, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Graham Muffins

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Graham Muffins

Ingredients

Directions

  1. In a bowl, mix the Graham flour, egg, melted butter, brown sugar or molasses, salt, and baking powder.

  2. Add milk gradually until you achieve a thick batter consistency.

  3. Spoon the batter into muffin tins 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.

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.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, 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

Graham flour
Provides the main structure and body of the muffins.
Egg
Binds the batter and helps set the crumb as it bakes.
Melted butter
Adds fat, which tenderises the crumb and carries flavour.
Brown sugar or molasses
Adds sweetness and moisture, and helps the crust brown.
Baking powder
Releases gas in the batter so the muffins rise.
Milk
Hydrates the flour so it forms a batter and the starches can set.

The step that matters

Adding the milk gradually. Flour absorbs liquid at different rates, so adding milk a little at a time lets you stop at a thick batter. Overmixing develops gluten, which can make the muffins tough.

“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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