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Dessert

Gingerbread Rice-Bran Muffins

A muffin made with rice bran, raisins, molasses, ginger, and spices, baked at 425°F.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Gingerbread Rice-Bran Muffins

Oven425°F
Timeabout 13 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 425°F.

  2. Mix dry ingredients, including raisins, together in a large bowl.

Make the batter

  1. Mix moist ingredients in a blender and then add to dry ingredients.

  2. Pour batter into muffin pans lined with paper baking cups.

Bake

  1. Bake about 13 minutes.

Nutrition, whole recipe (rough)

944Calories
27 gProtein
8 gFat
191 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice Bran1 cup cooked (158g) white206
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Grape1/2 cup (76g)62
Molasses1 tbsp (20g)58
Cinnamon1 tsp ground (2.6g)6
Ginger1 tsp grated fresh (2g)2
Waternot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  3. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Molasses + syruptop 8% of all pairs
    Smell alikemoderate
    Cooked together272 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice bran
Adds bulk and a coarse, hearty texture to the crumb.
All-purpose flour or whole-wheat flour
Forms the gluten network that gives the muffins their structure.
Egg whites
Set during baking to add structure and help the muffins rise.
Baking powder
Releases gas in the batter to make the muffins rise.
Molasses
Adds sweetness, moisture, deep brown color, and a robust flavor.
Corn syrup
Adds sweetness and moisture, helping the muffins stay soft.

The step that matters

Bake about 13 minutes. At high heat the batter sets quickly, so a short bake keeps the muffins moist. Leaving them in longer can dry out the crumb and darken the sugars too much.

Swap the ginger

How well each one fits the dish's main ingredients (rice, raisin, flour, wheat, molasses, corn, syrup):

  1. Cinnamonfits better
  2. Nutmegfits about as well
  3. Gingerthe original
  4. Turmericfits about as well

Fit is the average pairing score against rice, raisin, flour, wheat, molasses, corn, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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