Wild Rice Muffins

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. Wild rice + flourtop 2% of all pairs
   Smell alikestrong
   Cooked together61 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Milk + wheattop 6% of all pairs
   Smell alikemoderate
   Cooked together2,418 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

3. Flour + wheattop 12% of all pairs
   Smell alikemoderate
   Cooked together4,373 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour 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

Wild rice

Provides chewy texture and a nutty flavour in the finished muffins.

Egg

Binds the batter and gives the muffins structure as it sets in the oven.

Egg whites

Add protein for structure and lift, helping the muffins hold their shape.

All-purpose flour

Forms the main structure of the muffins as its proteins set with heat.

Whole wheat flour

Adds a nuttier flavour and a denser, heartier texture to the crumb.

Baking powder

Releases gas in the batter, causing the muffins to rise in the oven.

The step that matters