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
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.
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.
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Flour + molassestop 16% of all pairsSmell alikemoderateCooked 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
- Its bran and germ add a coarser texture and nutty flavour, and it gives less rise than white flour.
- Molasses
- Adds sweetness, moisture and a deep flavour in place of sugar.
The step that matters
Raise the mixture and bake in patty pans. Graham flour's bran absorbs more liquid and slows gluten development, so the batter rises less. Baking in patty pans uses dry oven heat, which sets the crumb and browns the surface, unlike steaming, which keeps it moist and pale.
“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.
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