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Apple - Hazelnut Muffins Recipe

These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! These muffins...

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Why it works: Millet and sorghum share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 9 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Makes 12 muffins

Ingredients

Contains: wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Millet + sorghumtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + appletop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,586 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Rice + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,121 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flaxseed + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together128 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the flaxseed

How well each one fits the dish's main ingredients (millet, flour, sorghum, rice, potato, cinnamon, nutmeg):

  1. Almondbetter flavor fit
  2. Beansbetter flavor fit
  3. Chickpeaabout as good a flavor fit
  4. Flaxseedthe original

Fit is the average pairing score against millet, flour, sorghum, rice, potato, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).