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Dessert

Whole Wheat Huffins

A quick whole wheat muffin made with flour, sugar, salt, baking powder, egg, and milk.

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 ↓

Whole Wheat Huffins

Ingredients

Directions

Make the batter

  1. Sift together whole wheat flour, all-purpose flour, sugar, salt, and baking powder.

  2. Beat the egg and add the milk, then stir quickly into the dry mixture.

Bake

  1. Pour the batter into hot muffin pans and bake for about 25 minutes.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, 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

Whole wheat flour
Provides the structure and a nutty, slightly coarse texture.
All-purpose flour
Provides gluten for structure, keeping the muffins tender rather than dense.
Egg
Adds structure and richness, helping the batter set as it bakes.
Milk
Adds moisture and hydrates the flour so the batter can form.
Baking powder
Releases gas in the batter, causing the muffins to rise.
Sugar
Adds sweetness and helps the muffins brown during baking.

The step that matters

Stir the batter quickly. Once the liquid meets the flour, gluten begins to form. Overmixing builds too much gluten, which makes muffins tough and tunnelled instead of tender.

“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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