Why it works: Wheat and sweet potato share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Potato Muffins
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the potato
Boil the potatoes in their skins until tender, then drain, peel, and mash finely.
Make the batter
Sift together the flour, salt, and baking powder.
Beat the eggs until light and mix with the cooled mashed potato.
Add the melted shortening, then alternate adding the flour mixture and liquid until a stiff batter forms.
Drop spoonfuls of the batter into greased muffin pans until half full.
Bake
Bake for about 30 minutes at 350°F (175°C).
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.
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Wheat + sweet potatotop 6% of all pairsSmell alikestrongCooked together59 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Flour + sweet potatotop 9% of all pairsSmell alikemoderateCooked together627 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Wheat + eggtop 19% of all pairsSmell alikemoderateCooked together2,225 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
- Wheat flour
- Provides the starch and gluten structure that holds the muffins together as they bake.
- Eggs
- Add structure and richness, helping the batter set as it bakes.
- Baking powder
- Releases gas during baking, making the muffins rise and turn light.
- Cooked sweet potato
- Adds moisture and body, tenderising the crumb and adding flavour.
- Shortening
- Adds fat that tenderises the crumb and gives a softer texture.
The step that matters
Adding the liquid to form a stiff batter. Flour, liquid and mixing together set the structure. Too much liquid or overmixing can make the muffins dense or tough, while too little leaves them dry and crumbly.
Swap the sweet potato
How well each one fits the dish's main ingredients (wheat, flour, egg):
- Arrowrootfits about as well
- Spinachfits about as well
- Sweet potatothe original
- Chivefits about as well
Fit is the average pairing score against wheat, flour, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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