Bran and blackberry muffins (Tortino di crusca) from The Sullivan Street Bakery Cookbook (page 140) by Jim Lahey and Maya Joseph

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on December 12, 2020

    These were outstanding. Perfect texture, not too sweet, great flavor. I made six large muffins, with the oven at 400. I also toasted the bran before adding to the flour, which I’ve found enhances the flavor nicely. These will be my go-to in the future for bran/berry muffins.

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