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Dessert

Wheat Muffins

A quick muffin made with wheat flour, all-purpose flour, egg, sour milk, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Wheat Muffins

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 Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the wheat flour and all-purpose flour.

Make the batter

  1. Add the egg and sour milk, and stir until combined.

  2. Sprinkle in the baking soda and salt, and mix well.

  3. Pour the batter into a greased muffin tin.

Bake

  1. Bake for 20-25 minutes or until golden brown.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2-nonenal (fatty, 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

Wheat flour
Provides a nutty flavour and structure as the main flour base.
All-purpose flour
Builds the structure of the muffins and holds them together.
Egg
Binds the batter and adds structure as it sets in the oven.
Sour milk
Adds moisture and acidity that reacts with the baking soda.
Baking soda
Reacts with the acidic sour milk to produce gas that makes the muffins rise.

The step that matters

Sprinkle in the baking soda and salt, and mix well.. Baking soda needs an acid, such as the sour milk, to react and release gas. Mixing it evenly prevents pockets of bitter residue and uneven rising.

“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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