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Oatmbal Muffins

A quick muffin made with oats, rye flour, baking powder, salt, milk, and fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rye and oats work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 69 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Oatmbal 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.

Prepare the batter

  1. Pour hot milk over oats and let stand until cold.

  2. Add fat, rye flour, baking powder, and salt to the oat mixture.

  3. Mix well and pour into greased muffin tins.

Bake

  1. Bake for 30 minutes in a moderate oven at 350°F (175°C).

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. Rye + oatstop 6% of all pairs
    Smell alikemoderate
    Cooked together69 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Milk + oatstop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

Rye flour
Provides the structure of the muffins, though with less gluten than wheat flour.
Oats
Soak up the hot milk and add moisture and a soft, hearty texture.
Baking powder
Releases gas in the batter, helping the muffins rise in the oven.
Fat
Adds richness and tenderness to the crumb.
Hot milk
Softens the oats and hydrates the batter for a moist crumb.

The step that matters

Let the oats stand until cold. Oats need time to absorb the hot milk fully and swell. If the mixture is still warm when the baking powder goes in, the gas may escape before baking, weakening the rise. Cooling also keeps the fat from melting out of the batter.

“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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