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Honey Bran Muffins

Honey Bran Muffins are sweet muffins made with flour, baking powder, milk, honey, egg, oil, bran flakes, and optional raisins.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Flour and raisin 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 ↓

Honey Bran Muffins

twelve muffin cups
Oven400°F
Time25 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 400°F.

  2. Mix together the flour and baking powder. Set aside.

Make the batter

  1. In a large mixing bowl, beat together the milk, honey, egg, and oil.

  2. Add the wet mixture to the dry ingredients along with bran flakes and raisins (optional).

  3. Mix together only until moistened.

Bake and serve

  1. Portion into twelve muffin cups lightly coated with cooking spray or lined with muffin papers.

  2. Bake 25 minutes until lightly browned.

  3. Serve warm.

Nutrition, whole recipe (rough)

927Calories
28 gProtein
28 gFat
141 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Honey1 tbsp (21g)64
Grape1/2 cup (76g)62

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + honeytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

Flour
Provides the structure that holds the muffin together as it bakes.
Baking powder
Releases gas in the batter, making the muffins rise and turn light.
Lowfat milk
Adds moisture and hydrates the flour so the batter forms.
Honey
Adds sweetness and helps the muffins brown and stay moist.
Egg
Binds the batter and adds structure as it sets in the oven.
Oil
Adds fat that keeps the muffins tender and moist.

The step that matters

Mix together only until moistened. Overmixing develops gluten in the flour, which makes muffins tough and dense. Stir just until the dry ingredients are wet, leaving some lumps.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (flour, milk, honey, egg):

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinthe original
  4. Blueberryfits about as well

Fit is the average pairing score against flour, milk, honey, egg. 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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