As I am writing this, I'm nibbling on the muffin I baked this morning. It's so so yummy. Definitely better than the ones I made the first time. The first time I baked these Bouchon Bakery muffins, I used golden syrup which wasn't a good substitute at all since golden syrup and molasses taste very different.
Molasses tastes a lot like a combination of dark soy sauce and palm sugar. Since I was determined to make the muffins again, I got a bottle of molasses (RM12.00), Beer Rabbit brand, just to bake these muffins.
Have you heard of Bouchon Bakery? I haven't until I came across their recipe book when I was browsing the baking section on amazon.com. Bouchon Bakery is the brainchild of Thomas Keller who started The French Laundry, a fine dining restaurant in California.
After years of getting their supply of dinner rolls from a family-run bakery, Keller started his own bakery to cope with the increasing demands for breads from the growing number of restaurants he owns. Bouchon Bakery is headed by the ever so charming and French Sebastien Rouxel. Love his accent especially when he pronouns "colour" in one of the youtube videos.
So happy that successful chefs like them are willing to share their knowledge and experience with us ordinary home bakers (for a fee of course - RM200, Kinokuniya / US$31, Amazon).
