corn muffins

(Date: 5 Feb 2012)
The 24th recipe in 2013. It's also the second recipe I used from Bouchon Bakery by Thomas Keller. Again, it's a muffin recipe with the batter sitting overnight in order to hydrate the flour. I didn't control the temperature well -- my oven seems to be getting dodgier with more unstable temperature these days. Could be a sign of ageing? But the resulting muffins are still very moist and soft.

The original recipe is "Corn Muffins" from Bouchon Bakery by Thomas Keller. Basically I've followed the recipe quite closely except the following minor changes: (1) I only used two-thirds of the recipe and have made smaller muffin tin, (2) I've reduced the sugar amount from 90g to 75g, (3) Sea salt & sunflower oil had been used instead of kosher salt and canola oil, (4) I prepared the batter without using a hand mixer to prevent over-mixing.

lemon poppy seed muffins

The 20th recipe in 2013. (The 16th-19th recipes will be posted later)

The original recipe is from Bouchon Bakery by Thomas Keller. I do not did not own this book when I tried this recipe (but now do! Yay!). I just googled some recipes reposted by a few American bloggers. Although the original book has metric measurements, but none had been reposted. Hence I just tried to work out my own conversion, which can be the main source of errors. I have also made some adjustments in the amount of sugar and lemon juice.