Name: Graham Muffins
Ingredients: 2 cups Graham flour; ½ cup molasses

Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Graham Muffins

Ingredients

2 cups Graham flour
½ cup molasses

Directions

Substitute 2 cups of Graham flour for 1 cup of white flour.
Use molasses instead of sugar.
Raise the mixture and bake in patty pans instead of steaming.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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 + molassestop 16% of all pairs

Smell alikemoderate

Cooked together10,429 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

Graham flour: Gives the muffins their structure and a coarser, wholegrain texture in place of white flour.
Molasses: Adds sweetness, moisture and a darker colour in place of sugar.

“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.