Why it works: Flour and milk 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 ↓
White 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
Preheat oven to 350°F (175°C).
In a bowl, mix the flour, baking powder, and salt.
In another bowl, beat the eggs and then add the milk.
Make and bake
Combine the wet ingredients with the dry ingredients until just mixed.
Pour the batter into muffin tins and bake for 20-25 minutes or until golden brown.
Serve
Serve with tomato or pea puree and lettuce for breakfast or supper.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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
- Mixed flour
- Provides the structure that holds the muffins together as they bake.
- Baking powder
- Releases gas when heated, helping the muffins rise and become light.
- Eggs
- Add structure and richness as they set during baking.
- Rich milk
- Adds moisture and tenderness, and helps the batter brown.
The step that matters
Combine the wet and dry ingredients until just mixed. Overmixing develops gluten in the flour, which can make the muffins tough and dense. Stirring only until the flour is moistened keeps them tender and 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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