Bran muffins from Bouchon Bakery (page 75) by Thomas Keller and Sebastien Rouxel

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

  • anya_sf on January 18, 2018

    I used vanilla extract instead of bean, and made 12 regular muffins, but otherwise followed the recipe, preparing the batter the night before. The baking time may be off, because my regular muffins took 28 minutes, and the instructions say 30-33 minutes for jumbo. They didn't rise much, but still weren't too heavy, although heavier than the corn or pumpkin muffins for sure. I'm not sure what the 28 grams of diced poached pear really adds (I used canned, which I happened to have), so I bet you could omit it. I think I'd prefer the pumpkin seeds sprinkled on top instead of mixed in, as they're rather large. Overall, these were good, but I like Flour Bakery's bran muffins better.

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