Skip to main content
Dessert

Muffin Bbbad for Tea

A simple baked muffin made with eggs, flour, yeast, milk, and melted lard.

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

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Muffin Bbbad for Tea

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.

Make the batter

  1. Beat the eggs very lightly.

  2. Stir in the flour, yeast, and enough milk to form a batter.

  3. Add the melted lard and mix well.

Bake

  1. Pour the mixture into a pan.

  2. Bake at 350°F (175°C) 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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

Eggs
Bind the batter and add structure and richness as they set in the oven.
Flour
Provides the main structure that holds the muffin together as it bakes.
Yeast
Produces gas that makes the batter rise and gives the muffin an open, airy crumb.
Melted lard
Adds fat for tenderness and moisture, and helps the crumb feel rich.

The step that matters

Adding enough milk to form a batter. Too little milk leaves a stiff dough that will not rise evenly, while too much makes a thin batter that bakes heavy and gummy. The liquid must hydrate the flour so the gluten and starch can set properly.

“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.

More muffin recipes

Pudding 22Bread 7Cheese 4Pudding with Dried Cherries 4Batter 3 See all 4 →

You might also like

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