Name: Barley and Oat Muffins
Ingredients: 1 cup milk; 1 tablespoon fat; 2 tablespoons syrup; 2 eggs

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Barley and Oat Muffins

Ingredients

1 cup milk
1 tablespoon fat
2 tablespoons syrup
2 eggs

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 350°F (175°C).
Mix the dry ingredients in a bowl.
Beat the eggs well in a separate bowl.
Add the milk, fat, and syrup to the eggs and mix well.
Combine the wet and dry ingredients until just mixed.
Pour the batter into a muffin tin and bake for 25 to 30 minutes.

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.

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 + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + syruptop 25% of all pairs

Smell alikelow

Cooked together2,143 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + eggtop 32% of all pairs

Smell alikelow

Cooked together2,995 recipes