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Another bakery treasure. I found these at a fancy French bakery in my neighborhood, which is part of a chain. This bakery rarely descends to doing muffins (!)….so these caught my eye. What I really wanted a small rye and currant roll (growling tummy in need of complex carbs) but ended up with this. These gems were baked in conical molds that were that brown paper inserted inside them like a sleeve so the finished muffins, also tied with small cords, looked like little muffin ‘haystacks’  - totally charming but perhaps not worth the work at home (unless you were making these as gifts). The conical molds are from culinary stores but you can also take the top and bottom off many small tuna cans to try and replicate the look. I used a miniature cheesecake pan, from King Arthur flour and make collars of parchment paper. The baker used greased brown paper (from paper bags) which was even nicer. Once baked, I tied little ribbons around each muffin. Silly but totally charming and oh-so-French, tiens!

The muffins themselves were sweet, corn and whole-meal flour filled and a total surprising delight of taste and texture – grainy, crusty, tender, sweet – just perfect. Nordicware who also makes the original Bundt © pans offers Crown Popover pans which also would work well.

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If you want to purchase this one recipe Little French Bakery Corn and Multi-Grain Muffin Recipe, click here to purchase at $2.49 per recipe.

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Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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