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Eaised Muffins

A yeast-based wheat flour muffin with milk, lard, eggs, and butter.

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 ↓

Eaised Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift the flour into a bowl and add a pinch of salt.

  2. Warm the milk and mix in the lard.

  3. Stir this into the flour.

  4. Beat the eggs until light and add them to the mixture.

  5. Once thoroughly mixed, add the yeast.

Rise and bake

  1. Set the mixture aside to rise for about 3 hours.

  2. When very light, bake in muffin rings at 400°F (200°C).

Serve

  1. Serve immediately after baking, tearing the muffins open and adding a bit of butter.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Forms the structure of the dough that holds the rising gas.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Eggs
Add richness and structure, helping the dough hold its risen shape.
Lard
Adds fat, giving the muffins a tender texture.
Sweet milk
Provides moisture and hydrates the flour to form the dough.

The step that matters

Rising until very light. Yeast needs time and warmth to produce enough gas to lighten the dough. Baking before it is very light gives dense muffins, while over-proofing can cause the structure to collapse.

“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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