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Wheat-meal Muffins

A quick muffin made from bread dough, wheat-meal, butter, milk, and egg.

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 ↓

Wheat-meal Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the dough

  1. Prepare 1 lb of bread dough with wheat-meal and let it rise overnight.

  2. Mix 2 cups of the dough with 1 oz of wheat-meal, 1 teaspoon of sugar, ¼ teaspoon of salt, the warmed butter, 2 tablespoons of milk, and 1 beaten egg until smooth and elastic.

  3. Let the mixture rise for 1 hour in a warm place.

Bake and serve

  1. Butter muffin rings (2 inches in diameter and 1 inch deep) and place them in a buttered baking dish.

  2. Fill the rings halfway with the batter, ensuring it is thin enough to settle but not run under the rings.

  3. Let the muffins rise for 30 minutes, then bake in a preheated oven at 400°F (200°C) for 10 minutes.

  4. Remove the muffins from the rings after baking.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Bread + wheattop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Bread dough
Provides the yeasted base that gives the muffins their open, risen crumb.
Wheat-meal
Adds bulk and a nutty, coarser texture to the dough and batter.
Egg
Adds structure and richness, helping the batter set as it bakes.
Butter
Adds fat for tenderness and flavor, and helps keep the muffins from sticking to the rings.
Milk
Adds moisture to the batter, loosening it so it can settle and rise.

The step that matters

Filling the rings halfway. Fill only partway so the batter has room to rise during the final proof and bake. Overfilling makes the batter spill under the rings and bake unevenly.

“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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