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Dessert

Potato Flour Muffins

Muffins made with potato flour, eggs, salt, baking powder, and melted butter, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Flour Muffins

Ingredients

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.

Prepare the batter

  1. Beat the egg whites until stiff.

  2. Add salt to the yolks and beat until lemon colored.

  3. Fold in the sifted potato flour and baking powder.

  4. Add melted butter and mix well.

Bake

  1. Pour the batter into a greased muffin tin.

  2. Bake in a moderate oven at 350°F (175°C) for 15 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.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Whipped whites give the muffins lift and an airy, light structure.
Potato flour
Provides the base structure of the muffins in place of wheat flour.
Baking powder
Releases gas during baking, helping the muffins rise.
Melted butter
Adds fat for richness and a tender crumb.

The step that matters

Folding in the egg whites and flour. Folding gently keeps the air beaten into the whites intact. Stirring vigorously deflates the foam, which leads to dense, flat muffins.

Swap the potato

How well each one fits the dish's main ingredients (egg, flour, butter):

  1. Chivefits better
  2. Shallotfits better
  3. Leekfits better
  4. Potatothe original

Fit is the average pairing score against egg, flour, butter. 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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