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Muffins Made with Granulated Wheat

Muffins made with granulated wheat, baking powder, salt, sugar, egg, milk, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Muffins Made with Granulated Wheat

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a basin, mix the granulated wheat, salt, baking powder, sugar, beaten egg, milk, and water until thoroughly combined.

Bake and serve

  1. Pour the mixture into hot muffin rings.

  2. Bake in a 400°F (200°C) oven for 20 minutes.

  3. Turn out the muffins and serve.

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.

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 + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Wheat + eggtop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Granulated wheat
Forms the main body of the muffins, giving them their structure as it sets when baked.
Egg
Binds the batter together and helps the muffins set and hold their shape.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Milk
Adds moisture and richness, softening the texture and aiding browning in the oven.

The step that matters

Pour into hot muffin rings. Pouring the batter into hot rings starts the cooking at the edges right away, helping the muffins rise quickly and form a set crust rather than spreading or sinking.

“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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