Corn muffins from Bouchon Bakery (page 74) by Thomas Keller and Sebastien Rouxel

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

Accompaniments: Bacon cheddar scones

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

  • anya_sf on January 14, 2018

    I used white whole wheat flour, which worked fine. They still turned out very light and tender. They're a bit sweeter than usual. I made 12 regular muffins, preparing the batter the night before. I used the mixer to mix the batter, but think you could easily mix them by hand. I failed to see the instruction to turn the heat down from 425 to 325, so the muffins were done in 18 minutes, and got a bit dark on the bottom, but they were still good.

  • HalfSmoke on February 19, 2017

    Excellent. A touch sweet by design. Recipe calls for resting the batter overnight. We didn't and they came out great anyway. Also made standard size muffins rather than the jumbo size called for in the recipe. Just watch the time.

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