Name: Blue Corn Muffins
Ingredients: 1½ cups all-purpose flour; 1 cup roasted blue cornmeal; 3 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon sweetener; ½ cup instant nonfat dry milk + 1½ cups water (or 1½ cups nonfat milk); ¼ cup egg mix + ½ cup water (or 2 eggs, well; beaten); 1/3 cup vegetable oil

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 ↓

Blue Corn Muffins

Oven400°F

Time20 to 25 minutes

Ingredients

1½ cups all-purpose flour
1 cup roasted blue cornmeal
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon sweetener
½ cup instant nonfat dry milk + 1½ cups water (or 1½ cups nonfat milk)
¼ cup egg mix + ½ cup water (or 2 eggs, well
beaten)
1/3 cup vegetable oil

Directions

Prepare

Preheat oven to 400°F.
Sift flour, cornmeal, baking powder, sweetener, and salt together.

Make and bake

Add milk, oil, and eggs. Mix until smooth.
Fill paper muffin cups ¾ full. Bake for 20 to 25 minutes.

Nutrition, whole recipe (rough)

801Calories

27 gProtein

28 gFat

108 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0
Water	not in our table	0

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.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 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

All-purpose flour: Provides the main structure that holds the muffin together as it bakes.
Blue cornmeal: Gives the muffins their corn flavor and a coarser, crumbly texture.
Baking powder: Releases gas in the batter so the muffins rise and become light.
Eggs: Add structure and richness, helping the batter bind and set in the oven.
Vegetable oil: Adds fat for moisture and a tender crumb.

“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.