Carrot muffins from Bouchon Bakery (page 84) 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 29, 2018

    I made slight changes: used white whole wheat flour, vanilla extract instead of bean, and made 10 regular muffins instead of 6 large. They baked in 28 minutes. I only needed about 1/4 of the topping. For the topping, I only had raw wheat germ, so I used that, and noted that the weight and measurement did not seem to match - I used the weight. The muffins were very tasty, with a light and tender texture. We liked them a lot, although I wish they had less oil and sugar (we did not find them too sweet - just want to be healthier).

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