Name: 6-week Muffins
Ingredients: 15 oz box Raisin Bran — or any bran flakes; 3 cups sugar; 5 cups flour; 5 tsp baking soda; 2 tsp salt; 1 cup oil; 4 eggs; 1 qt buttermilk

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 ↓

6-week Muffins

Oven400°F

Time15–20 minutes

Ingredients

Directions

Mix ingredients.
Bake at 400°F for 15–20 minutes.
Use regular buttermilk; you may add extra if desired.

Nutrition, whole recipe (rough)

935Calories

28 gProtein

28 gFat

142 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Raisin	1 small box (28g)	85
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	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.

Raisin + flourtop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + buttermilktop 8% of all pairs

Smell alikemoderate

Cooked together3,721 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + buttermilktop 9% of all pairs

Smell alikestrong

Cooked together2,973 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Raisin + sugartop 13% of all pairs

Smell alikemoderate

Cooked together12,481 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 muffins together as they bake.
Eggs: Add structure and richness, helping bind the batter and set during baking.
Baking soda: Reacts with the acidic buttermilk to release gas, helping the muffins rise.
Buttermilk: Adds moisture and acidity, which tenderizes the crumb and activates the baking soda.
Oil: Adds moisture and fat, keeping the muffins tender and soft after baking.
Sugar: Adds sweetness and helps the muffin tops brown during baking.

“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.