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Dessert

Muffins

A yeast-based dough baked into small, lightly browned muffins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Muffins

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 ↓

Muffins

Ingredients

Directions

Make the dough

  1. Warm the milk and mix in the yeast.

  2. Stir in enough flour to form a soft dough.

  3. Cover with a cloth and let it rise in a warm place until light.

Shape and bake

  1. Divide the dough into pieces and shape them by hand.

  2. Place them in a layer of flour about 2 inches thick on wooden trays and let them rise again.

  3. Carefully place them on a hot plate or stove and bake until slightly browned, turning them halfway through.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Milk
Provides the liquid that hydrates the flour and forms the dough.
German yeast
Produces gas as it ferments, making the dough rise and become light.
Flour
Forms the gluten structure that holds the dough together and traps gas.

“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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