Name: Rye Muffins
Ingredients: two cups of rye; one cup flour; one-half cup molasses; two teaspoons of cream tartar; one-half cups sweet milk; one-half cup sugar; two tablespoonfuls shorten- ing; two cups milk; four cups flour; one cup milk; two cups flour; one tablespoon sugar; two teaspoons baking powder; a small piece of butter; one egg; one beaten egg; four level teaspoonfuls bak- ing powder sifted; one level teaspoon salt

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Rye + flourtop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

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

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Molasses + sugartop 11% of all pairs

Smell alikemoderate

Cooked together9,225 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

Flour: Forms the structure of the muffin batter as it sets in the oven.
Baking powder: Releases gas in the batter, making the muffins rise and turn light.
Egg: Adds structure and richness, helping the batter bind and set.
Milk: Adds moisture and hydrates the flour to form the batter.
Shortening (in the method): Adds fat that tenderises the crumb and softens its texture.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Rye	1 slice (32g)	83
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

Rye Muffins

Rye Muffins

Ingredients

Directions

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

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