Name: Rye Muffins II
Ingredients: 1¼ cups rye meal; 1¼ cups flour; 4 teaspoons baking powder; 1 teaspoon salt; ¼ cup molasses; 1¼ cups milk; 1 egg; 1 tablespoon melted butter

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 ↓

Rye Muffins II

Ingredients

Directions

Mix all ingredients, adding molasses with milk.
Bake as Graham Muffins II.

Nutrition, whole recipe (rough)

925Calories

30 gProtein

27 gFat

138 gCarbs

What these numbers assume: 7 portions

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
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.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rye + milktop 12% of all pairs

Smell alikemoderate

Cooked together918 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Rye meal: Provides the main structure and a distinctive earthy, nutty flavour.
Flour: Builds the structure and crumb that holds the muffins together.
Baking powder: Releases gas in the batter so the muffins rise and become light.
Molasses: Adds sweetness, moisture, depth of flavour and a darker colour.
Egg: Binds the batter and adds structure as it sets in the oven.
Butter: Adds fat for tenderness and a rich flavour to the 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.