Skip to main content
Dessert

Cerealine Muffins

Cerealine Muffins are muffins made with cerealine, flour, eggs, baking powder, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cerealine Muffins

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.

Mix the batter

  1. Sift together the flour, salt, and baking powder.

  2. Add the beaten eggs, Cerealine, and enough milk to form a firm batter.

Bake

  1. Grease muffin pans well and fill them two-thirds full.

  2. Bake in a hot oven at 400°F (200°C) until golden.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Cerealine
Makes up most of the dry body of the muffins, giving a hearty, coarse texture.
Flour
Provides the main structure that holds the muffins together as they bake.
Eggs
Bind the batter and add structure, richness, and moisture.
Baking powder
Releases gas in the oven, helping the muffins rise and turn light.

The step that matters

Adding the milk to a firm batter. Too much milk thins the batter and weakens the structure, so the muffins can turn dense, flat, or gummy. Add it gradually until the batter just holds its shape.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes