Skip to main content
Bread

Graham Muffins

A yeast‑leavened muffin made with wheat flour, graham flour, molasses, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Graham Muffins

Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. Combine wheat flour, tepid water, compressed yeast, molasses, and salt in a large bowl.

  2. Add graham flour until the mixture forms a stiff batter.

  3. Mix the batter at night and let it rise overnight.

Bake

  1. Bake the risen batter in rings or small tins in the morning.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Provides the main structure that holds the risen batter together.
Compressed yeast
Produces gas that makes the batter rise during the overnight fermentation.
Molasses
Adds sweetness and flavor and feeds the yeast during fermentation.
Graham flour
Thickens the batter to a stiff consistency and adds coarse texture and nutty flavor.

The step that matters

Overnight rise. The batter needs enough time for the yeast to ferment and build gas. Too short a rise leaves the muffins dense, while the batter must stay warm enough for the yeast to stay active.

“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.

You might also like

Wheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipesBarley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipes