Generally speaking I try to avoid recipes that aren’t classics since, well, there’s no end of classics to do. However these seem appropriate given the requests I had last week. First there was reader Ted who asked me to write a bit more in depth on the subject of yeast. Then there was reader Aliyah who asked me if I knew of any quick bread-type recipes that could be made with, you guessed it….yeast. It was at that point that I remembered a Nancy Silverton recipe from a decade or so ago called “Crotins au Chocolat”. Basically double chocolate yeast-raised muffins. They’re amazing and deserve more visibility. So I figure…why not? Plus, doing these allows me to postpone for at least a few more days a project I’m fearing: cannelés. More on those when I get up the courage.